1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds Read More http-//www.epicur
10 ounces baby spinach
1 cup crumbled feta (1/4 pound)
1/4 cup pine nuts (1 ounce), lightly toasted
Instructions
Prepare grill for direct-heat cooking over hot charcoal (high heat for
gas).
Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon
salt, and 1/8 teaspoon pepper in a small bowl.
Brush both sides of eggplant slices with some of dressing. Season
with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill
eggplant, covered only if using a gas grill, turning occasionally,
until tender, 12 to 15 minutes total. Cut into pieces.
Toss spinach with enough dressing to coat and season with salt and
pepper. Add eggplant, feta, and pine nuts and toss again.
Note- eggplant can be grilled 1 day ahead and chilled. Bring to
room temperature before using.
Originally Submitted
4/16/2013
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