Grilled Eggplant Salad with Feta and Pine Nuts

Name: Grilled Eggplant Salad with Feta and Pine Nuts
Total time: 28 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 large hearts of romaine lettuce, (washed and dried); 1 large (about 1¼ pounds) eggplant, (cut crosswise into ½-inch slices); 5 tablespoons extra virgin olive oil, (divided); kosher salt and freshly ground black pepper, (to taste); ¾ cup plain yogurt; 2 tablespoons freshly squeezed lemon juice; 1 small garlic clove, (minced); ¼ teaspoon ground cumin; ½ cup tightly packed fresh flat-leaf parsley, (finely chopped); ¾ cup crumbled feta cheese; ⅓ cup toasted pine nuts

This grilled eggplant salad brings together a medley of wonderful flavors.

⏱️ 28 min 🔪 Prep: 20 min 🔥 Cook: 8 min 📊 Medium 👁️ 12 views

👨‍🍳 Start Cooking

Grilled Eggplant Salad with Feta and Pine Nuts

Foto: RecipeGirl

Ingredients

4 servings

4 large hearts of romaine lettuce, (washed and dried)
1 large (about 1¼ pounds) eggplant, (cut crosswise into ½-inch slices)
5 tablespoons extra virgin olive oil, (divided)
kosher salt and freshly ground black pepper, (to taste)
¾ cup plain yogurt
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, (minced)
¼ teaspoon ground cumin
½ cup tightly packed fresh flat-leaf parsley, (finely chopped)
¾ cup crumbled feta cheese
⅓ cup toasted pine nuts

Steps

Preheat the grill to medium-high heat.
Brush the eggplant slices with 3 tablespoons of oil and season with salt and pepper.
In a small bowl, combine remaining 2 tablespoons of oil with yogurt, lemon juice, garlic, cumin and parsley; season to taste with salt and pepper. Refrigerate until ready to use.
Grill the eggplant slices until softened and browned on each side, 3 to 4 minutes per side. Transfer to a plate.
Divide the lettuce on four plates. Lay the eggplant on top and drizzle with the dressing. Top with a sprinkle of feta and pine nuts.