GRILLED EGGPLANT SALAD W/ FETA & PINE NUTS
www.RecipeGirl.com
4 large hearts of romaine lettuce, washed and dried
1 large eggplant (about 1¼ lbs.), cut crosswise into ½-inch slices
5 Tbs extra-virgin olive oil, divided
kosher salt and freshly ground black pepper
¾ cup plain yogurt
2 Tbs fresh lemon juice
1 small clove of garlic, minced
¼ tsp ground cumin
½ cup tightly packed fresh flat-leaf parsley, finely chopped
¾ cup crumbled feta cheese
1/3 cup toasted pine nuts
1. Preheat grill to medium-high heat.
2. Brush eggplant slices with 3 Tbsp. of oil and season with salt and pepper.
3. In a small bowl, combine remaining 2 Tbsp. oil with yogurt, lemon juice, garlic, cumin and parsley. season to taste with salt and pepper. Refrigerate until ready to use.
4. Grill eggplant slices until softened and browned on each side, 3 to 4 minutes per side. Transfer to a plate.
5. Divide lettuce on four plates. Lay the eggplant on top and drizzle with dressing. Top with a sprinkle of feta and pine nuts.
Servings: 4
Recipe Source: Adapted from Fine Cooking
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
