Grilled Eggplant, Feta & Pine nuts Salad with Garlicky-Creamy Yogurt Sauce
Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.
Yield
4 servingsPrep
8 minCook
8 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
romaine lettuce
well washed and drained, leaves separated |
*
|
| 1 | large |
eggplant
cut crosswise into 1/2-inch thick, about 1 to 1 1/2 pounds |
*
|
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
yogurt
plain |
|
| 2 ½ | tablespoons |
lemon juice
fresh |
|
| 1 | clove |
garlic
small clove, mashed into a paste |
|
| ½ | teaspoon |
cumin
or to taste, ground |
|
| ⅔ | cup |
parsley leaves
freshly and tightly packed, minced or finely chopped, flat-leaf |
|
| 4 | ounces |
feta cheese
crumbled, 3/4 cup to 1 cup |
|
| 4 | tablespoons |
pine nuts
toasted, or walnuts |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
romaine lettuce
well washed and drained, leaves separated |
*
|
| 1 | large |
eggplant
cut crosswise into 1/2-inch thick, about 1 to 1 1/2 pounds |
*
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
yogurt
plain |
|
| 38 | ml |
lemon juice
fresh |
|
| 1 | clove |
garlic
small clove, mashed into a paste |
|
| 2.5 | ml |
cumin
or to taste, ground |
|
| 158 | ml |
parsley leaves
freshly and tightly packed, minced or finely chopped, flat-leaf |
|
| 115.6 | ml/g |
feta cheese
crumbled, 3/4 cup to 1 cup |
|
| 6E+1 | ml |
pine nuts
toasted, or walnuts |
|
Directions
Place the romaine in a large bowl or plate, cover with a damp papper towel, and keep refrigerate.
Preheat the grill.
Place the eggplant rounds on a large baking sheet.
Brush with 3 tablespoons olive oil and sprinkle salt and black pepper on both sides.
In a small bowl, add the remaining olive oil, yogurt, lemon juice, garlic, cumin and parsley leaves, and stir until well mixed.
Season with salt and black pepper.
Grill the eggplant rounds until softened, well browned and marked on the first side, about 4 minutes.
Turn the rounds over with a tongs and keep grilling for another 3 to 4 minutes or until cooked through and well marked.
Place on the baking sheet.
Divide the lettuce among 4 plates.
Arrange the eggplant rounds on top, and spoon the yogurt sauce over.
Place the feta cheese and toasted pine nuts on top.
Serve and enjoy!
