Eggplant And Feta Salad - cooking recipe

Ingredients

1 None eggplant, thinly sliced
1 None onion, sliced
1/4 cup olive oil
8 oz baby spinach leaves
6 small plum tomatoes, cut into wedges
1 1/2 cups crumbled feta cheese
None None FOR THE DRESSING
5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1-2 cloves garlic, crushed

Preparation

Preheat the oven to 400\u00b0F. Spread the eggplant and onion slices on a large baking pan. Drizzle with the olive oil. Roast for 15 mins, turning halfway through cooking, until softened and beginning to turn golden around edges. Set aside to cool.
Place spinach, eggplant, onions, tomatoes and feta in a large bowl. Whisk the dressing ingredients in a small bowl; season. Drizzle over the salad; toss.