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Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing

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Serves four as a light vegetarian dinner.

  • 2 hearts of romaine, leaves separated (save the small leaves for another use), washed, and dried
  • 1 large eggplant (about 1-1/4  lb.), cut crosswise into 1/2-inch slices
  • 5 Tbs. extra-virgin olive oil
  • 3/4 cup plain yogurt
  • 2 Tbs. fresh lemon juice
  • 1 small clove garlic, mashed to a paste or crushed through a garlic press
  • 1/4 tsp. ground cumin
  • 1/2 cup tightly packed fresh flat-leaf parsley leaves, finely chopped
  • 1/4 lb. feta, crumbled (3/4 cup)
  • 1/3 cup toasted pine nuts
Tip:
This salad can be served warm or at room temperature and works very well arranged on a platter and served as a side dish for a buffet.

Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate.

Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper.

Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate.

Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 381; Fat (g): fat g 33; Fat Calories (kcal): 298; Saturated Fat (g): sat fat g 8; Protein (g): protein g 9; Monounsaturated Fat (g): 17; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 627; Cholesterol (mg): cholesterol mg 31; Fiber (g): fiber g 6;

Photo: Scott Phillips

Marvelous! Guests always rave and ask for the recipe. Perfect for a summer buffet. And it can all be done ahead and assembled just before serving.

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