Spinach Salad with Grilled Eggplant and Feta

Ingredients

• Lemon juice

  Raw

  ¼ cup or 61g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  1 package (10 oz) yields or 220g

• Feta cheese

  1 cup, crumbled or 150g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Garlic

  Raw

  1 tsp or 3g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

Directions

1. Lightly toast pine nuts in 325-degree oven for approximately 10 minutes. Cut eggplant into (8) 1-inch rounds. Mince garlic.
2. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
3. Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
4. 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.
5. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

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