Spinach Salad with Grilled Eggplant and Feta

Ingredients

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

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

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