Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Yield: Serves 4 (main course)Active Time: 25 minTotal Time: 40 min
1/2 cup extra-virgin olive oil1/4 cup fresh lemon juice1 teaspoon minced garlic2 teaspoons chopped marjoram or oregano1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds10 ounces baby spinach1 cup crumbled feta (1/4 pound)1/4 cup pine nuts (1 ounce), lightly toasted
1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
2. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a
3. 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.
4. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta,
and pine nuts and toss again.
Contributed by Laura Grund
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