Roasted Eggplant Salad with Feta and Herbs

• 2 large eggplants (about 2 ½ lb), peeled and roughly diced
• Kosher salt
• 8 tbsp extra virgin olive oil, divided
• 3 tbsp lemon juice, freshly squeezed
• 1 garlic clove, crushed through a press
• ¼ tsp hot red pepper flakes
• Freshly ground pepper
• 1 c cherry tomatoes, halved
• 2 scallions, white and green parts, finely sliced
• ½ c roasted red bell pepper, coarsely chopped
• ½ c pitted Kalamata olives, coarsely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1 (5 oz) container baby arugula or mixed baby greens
• 4 tbsp crumbled feta cheese
• Pita bread, toasted, for serving

To prepare the eggplant, toss with 1 tbsp salt in a large colander. Place colander in sink and drain 30 minutes. Rinse under cold running water. Drain again and pat dry with paper towels.

Preheat oven to 425°F. On large rimmed sheet pan, toss eggplants with of 2 tbsp oil. Roast, stirring occasionally, until tender and lightly browned, about 45 minutes. Let cool.

While eggplant roasts make the dressing. In small bowl, whisk lemon juice, garlic, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper. Gradually whisk in remaining 6 tbsp oil.

In large bowl, combine tomatoes, scallions, bell pepper, olives, oregano and mint. Fold in cooked eggplant and drizzle with dressing. Toss to combine and season to taste with salt and pepper.

Divide arugula among six wide salad bowls. Using slotted spoon, add equal amounts of eggplant mixture to bowls. Sprinkle each 1 tbsp feta and drizzle with remaining dressing. Serve at room temperature with pita bread.