Spinach Salad with Grilled Eggplant and Feta

Ingredients

• ½ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 1 teaspoon minced garlic
• 2 teaspoons chopped marjoram or oregano
• 1 (1 ¼-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
• 10 ounces baby spinach
• 1 cup crumbled feta (¼ pound)
• + 1 more ingredients
• • ¼ cup pine nuts (1 ounce), lightly toasted

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure . 2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. 3. Brush both sides of eggplant slices with some of dressing. Season with 1/...

View full recipe at SpringPad