Spinach Salad with Grilled Eggplant and Feta

Spinach Salad with Grilled Eggplant and Feta

Info

Rating
Calories
397.0
Protein
9.0
Sodium
451.0
Fat
36.0

Description

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Ingredients

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

Directions

  1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  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.

Tags

    Salad Appetizer Vegetarian Quick & Easy Backyard BBQ Feta Eggplant Spinach Grill Grill/Barbecue Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
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