Eggplant and Feta Salad

Adapted from P. Allen Smith’s seasonal recipes from the Garden

Ingredients

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 Tsp salt
• 1/2 Tsp black pepper
• 3 Pds eggplant peeled and cut into 1 inch slices
• 3 ozs of feta (about 2/3 cups)
• 2 garlic cloves minced
• 2 Tbl capers
• 1 cup cherry tomatoes halved
• 1/4 cup fresh mint leaves chopped

Directions

1. Preheat oven to 425.
2. In small bowl combine olive oil, lemon juice, salt and pepper. Toss eggplant with 1/3 cup of dressing reserving the rest.
3. Arrange eggplant on baking sheet and toss occasionally until tender and golden on edges around 30 minutes (mine only took 15)
4. let cool a bit.
5. Gently fold feta, garlic, capers, cherry tomatoes, and mint into remaining dressing, being careful not to mash the feta.
6. arrange eggplant on a platter and spoon dressing over top.