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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