Greek Lamb and Eggplant Salad

Name: Greek Lamb and Eggplant Salad
Yield: 4 portions
Ingredients: Salt, for draining the eggplant; 5 cups 1-inch cubes of peeled eggplant (about 1 large eggplant); 1 cup imported black olives (kalamata or alfonso); 1 cup imported black olives (kalamata or alfonso); 2 to 3 tablespoons toasted pine nuts; 1 cup imported black olives (kalamata or alfonso); ¾ pound fresh spinach, washed and dried, with stems removed; ¼ cup olive oil; 4 cups cooked lamb, cut into thick julienne; ¾ pound fresh spinach, washed and dried, with stems removed; Lemon-Garlic Mayonnaise

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Another main-course salad, offering the wonderful flavors of Greece. Of course you can make this with leftover lamb, but it’s so good we often roast half a leg of lamb just for this salad.

Ingredients

5 cups 1-inch cubes of peeled eggplant (about 1 large eggplant)
Salt, for draining the eggplant

Main course
Gluten-free

Method

Layer the eggplant in a colander, salting it generously as you go, and set the colander in the sink or over a plate. Let stand for at least 30 minutes.
Preheat the oven to 400°F.
Rinse the eggplant, pat the cubes dry with paper towels, and ar