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

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 381
  • Fat Calories (kcal): 298
  • Fat (g): 33
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 31
  • Sodium (mg): 627
  • Carbohydrates (g): 15
  • Fiber (g): 6
  • Protein (g): 9


  • 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.


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.


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Reviews (1 review)

  • LymeCT | 07/13/2011

    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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