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Grilled Eggplant Salad w/ Feta and Pine Nuts

yield: 4 total time: 28 minutes
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Ingredients

  • 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 tablespoons extra-virgin olive oil divided
  • ground black pepper
  • kosher salt
  • 3/4 cup plain yogurt
  • 2 tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 1/4 teaspoon 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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