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

By charlotteh371

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.

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

Preparation

Step 1

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.