Spinach Salad w/ Grilled Eggplant & Feta

By J9Rose

Ingredients

• • 1/2 cup extra-virgin olive oil
• • 1/4 cup fresh lemon juice
• • 1 teaspoon minced garlic
• • 2 teaspoons chopped marjoram or oregano
• • 1 (1 1/4-lb) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
• • 10 oz baby spinach
• • 1 cup crumbled feta (1/4 lb)
• • 1/4 cup pine nuts (1 oz), lightly toasted (see Tips)
• • 12 Grilled shrimp or Chicken

Preparation

Step 1

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”

2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.

3. Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

4. Brush Shrimp with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning occasionally, until tender, 4 to 5 minutes total.

5. Toss spinach with enough dressing to coat and season with salt and pepper. Add shrimp, eggplant, feta, and pine nuts and toss again.