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Ingredients
US|METRIC
4 SERVINGS
- 4 hearts of romaine lettuce (large, washed and dried)
- 1 eggplant (large, about 1 1/4 pounds, cut crosswise into 1/2-inch slices)
- 5 Tbsp. extra-virgin olive oil (divided)
- ground black pepper
- kosher salt
- 3/4 cup plain yogurt
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1/4 tsp. ground cumin
- 1/2 cup fresh flat leaf parsley (tightly packed, finely chopped)
- 3/4 cup crumbled feta cheese
- 1/3 cup toasted pine nuts
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