* 1 large eggplant pricked with the prongs of a fork * 2 garlic cloves, finely chopped * 1/4 cup crumbled Greek feta cheese * 1 teaspoon chopped fresh oregano leaves or 1/3 teaspoon dried * 1 teaspoon chopped fresh mint leaves * 1/4 cup fresh lemon juice * 1 beefsteak tomato or 2 plum tomatoes, cored and diced * 1/4 cup pitted, black olives, chopped (such as Kalamata, oil cured) * 1/2 teaspoon kosher salt * 1/4 teaspoon black pepper
1. Preheat the oven to 450 degrees F. 2. Place the eggplant in the oven and roast, turning often, until it is very soft when pricked with a fork, about 45 minutes. 3. When it is cool enough to handle, scoop out the flesh, place in a large mixing bowl, and coarsely mash. 4. Discard the skin. 5. Add the remaining ingredients and stir until just blended. 6. Transfer to a small serving bowl and serve immediately, or cover and refrigerate up to 8 hours.
CHEF’S NOTE: Serve with A & G Veneris bread rusks, or cover a plate with a bed of greens and place a mound on top.