|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Eggplant; Spinach|
|Type||Appetizer; Main Dish; Side Dish|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; Low Carb; Vegetarian; Gluten Free|
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons fresh oregano, chopped, or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons extra-virgin olive oil
1 large eggplant, about 1 1/2 pounds, trimmed and cut into 1/2-inch cubes
1 pound spinach, stemmed and torn into bite-sized pieces
1 cucumber, peeled, seeded, and diced
1 tomato, seeded and diced
1/2 red onion, diced
2 tablespoons black Greek olives, pitted and chopped
2 tablespoons crumbled feta cheese
Preheat the oven to 450ï¿½F. Lightly coat a baking sheet with cooking spray.
To make the vinaigrette, whisk the vinegar, lemon juice, oregano, salt, and black pepper in a small bowl. Slowly add the olive oil. Set aside.
Spread the eggplant cubes in a single layer on the prepared baking sheet and spray with cooking spray. Roast 10 minutes, turn the cubes, and roast another 10 minutes. Set aside to cool.
Combine the spinach, cucumber, tomato, onion, and cooled eggplant in a large bowl. Pour in the vinaigrette and mix well.
Divide among individual plates. Sprinkle with the olives and feta. Serve immediately.
Calories: 88 cal
Total fat: 5g
Saturated fat: 1g
Monounsaturated fat: 3g