- Wash eggplant and cut into small cubes - 1/2 to 3/4 inch. It's not necessary to peel unless eggplant is old or tough. Salt liberally and let stand 30 minutes.
- Rinse off salt and pat cubes dry. Heat oil in a heavy skillet until very hot. Add eggplant in a single layer (in batches, if necessary) and leave undisturbed for 2 or 3 minutes to brown, then cook, stirring occasionally, until tender, 5 - 10 minutes depending on size of cubes and age of eggplant.
- Remove from heat and allow to cool in pan. Chop tomatoes and herbs; add to eggplant reserving a few bits of herbs for garnish. Add vinaigrette, mix well and taste for seasoning.
- Arrange lettuce leaves on salad plates or platter. Fill with eggplant mixture. Crumble feta cheese over eggplant; scatter olives and reserved herbs on and around the salads. Serve at room temperature.
|Prep Time: 1 hour|
Cook Time: 10 minutes
Serving Size: 1 cup
|-||1 medium eggplant, about 1 pound|
|-||2 tablespoons olive or canola oil|
|-||1/2 cup crumbled feta cheese, or to taste|
|-||2 medium tomatoes|
|-||1 tablespoon chopped fresh oregano or other herbs|
|-||1/4 cup vinaigrette, purchased or homemade|
|-||4 large leaves: lettuce, kale, savoy cabbage, etc|
|-||12 black olives, preferably oil-cured Kalamata|
|-|| salt and pepper to taste|