“Oven fry” the eggplant on Erev Yom Tov and reheat uncovered on top of the blech.
Preheat oven to 350°F.
Coat a baking pan with oil. Add eggplant and toss to coat. Bake (I call this “oven frying”) for 20 minutes, turning pieces halfway through to brown evenly.
In a large bowl, combine lettuce, tomatoes, red onion, cucumber, feta cheese, and hot eggplant.
In a small bowl, whisk together dressing ingredients. Toss with salad before serving.