Jango the Muss' Roasted Eggplant with Feta and Tzatziki Dip

Roasted Eggplant & Feta

3 medium eggplant, unpeeled and cubed

1 1/2 cups extra virgin olive oil

1/4 cup fresh squeezed lemon juice

1/4 cup minced red onion

3 cloves garlic, minced

3 Tablespoons oregano

Coarse sea salt

Freshly cracked pepper

1 pound feta cheese, crumbled

1/2 cup ripe pitted Greek olives, pref. Kalamata or Alonso

2 bunches spinach, rinsed, dried and chilled

6 sprigs fresh oregano

Preheat oven to 400F. Place eggplant cubes in a shallow baking pan; toss with
3/4 cup olive oil, salt to taste, bake until cubes are soft but not mushy -about
30 minutes. Set aside to cool. Whisk together the remaining 3/4 cup olive
oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and
pepper. Toss about half the dressing with eggplant. Arrange on a bed of spinach on a
large platter. Sprinkle with cheese and olives*, drizzle with remaining dressing and garnish
with fresh oregano sprigs.


Tzatziki

1 pt Plain Yogurt

1 Unpeeled cucumber, chopped fine

1 Clove garlic, crushed

1/2 c olive oil

Juice of 1/2 lemon

1 tsp salt

parsley

To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt.
Blend well with fork. Top with parsley. Refrigerate. Serve with pita bread
as first course or as a side dish during dinner.