Sunday, August 2, 2009

RECIPE: Spinach Salad with grilled Eggplant and Feta

Yield: Serves 4 (main course)
Active Time: 25 min
Total Time: 40 min


1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano
1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
10 ounces baby spinach
1 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

small bowl.

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

No comments: