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

Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing
Photo by Scott Phillips

Ingredients

  • ¼ lb. feta, crumbled (¾ cup)
  • 5 Tbs. extra-virgin olive oil
  • ¾ cup plain yogurt
  • ½ cup tightly packed fresh flat-leaf parsley leaves, finely chopped
  • 1 small clove garlic, mashed to a paste or crushed through a garlic press
  • 2 hearts of romaine, leaves separated (save the small leaves for another use), washed, and dried
  • ¼ tsp. ground cumin
  • + 3 more ingredients
    • 2 Tbs. fresh lemon juice
    • 1 large eggplant (about 1-¼ lb.), cut crosswise into ½-inch slices
    • 1/3 cup toasted pine nuts

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,...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network