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Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing
BIGOVEN10Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 romaine leaves (small, ; washed, and dried)
- 1 eggplant (large, about 1-1/4 lb., ; cut crosswise into 1/2 inch slices)
- 5 Tbsp. extra virgin olive oil
- 3/4 cup plain yogurt
- 2 Tbsp. fresh lemon juice
- 1 clove garlic (; mashed to a paste or crushed through a garlic press)
- 1/4 tsp. ground cumin
- 1/2 cup fresh flat-leaf parsley leaves (tightly packed, ; finely chopped)
- 1/4 lb. feta (; crumbled, 3/4 cup)
- 1/3 cup toasted pine nuts
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