Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing

This salad can be served warm or at room temperature and works very well arranged on a platter and served as a side dish for a buffet.

Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing
Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    hearts of romaine, leaves separated (save the small leaves for another use), washed, and dried

  • 1

    large eggplant (about 1-1/4 lb.), cut crosswise into 1/2-inch slices

  • 5

    Tbs. extra-virgin olive oil

  • 3/4

    cup plain yogurt

  • 2

    Tbs. fresh lemon juice

  • 1

    small clove garlic, mashed to a paste or crushed through a garlic press

  • 1/4

    tsp. ground cumin

  • 1/2

    cup tightly packed fresh flat-leaf parsley leaves, finely chopped

  • 1/4

    lb. feta, crumbled (3/4 cup)

  • 1/3

    cup toasted pine nuts

Directions

Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate. Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper. Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate. Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.

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