Grilled Eggplant, Feta and Pine nuts Salad with Gar

Name: Grilled Eggplant, Feta and Pine nuts Salad with Garlicky-Creamy Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 tablespoons lemon juice fresh; 1 clove garlic small clove, mashed into a paste; 1/2 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

Servings: persons

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 1/2 tablespoons lemon juice fresh
1 clove garlic small clove, mashed into a paste
1/2 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

1
Place the romaine in a large bowl or plate, cover with a damp papper towel, and keep refrigerate.
2
Preheat the grill.
3
Place the eggplant rounds on a large baking sheet.
4
Brush with 3 tablespoons olive oil and sprinkle salt and black pepper on both sides.
5
In a small bowl, add the remaining olive oil, yogurt, lemon juice, garlic, cumin and parsley leaves, and stir until well mixed.
6
Season with salt and black pepper.
7
Grill the eggplant rounds until softened, well browned and marked on the first side, about 4 minutes.
8
Turn the rounds over with a tongs and keep grilling for another 3 to 4 minutes or until cooked through and well marked.
9
Place on the baking sheet.
10
Divide the lettuce among 4 plates.
11
Arrange the eggplant rounds on top, and spoon the yogurt sauce over.
12
Place the feta cheese and toasted pine nuts on top.
13
Serve and enjoy!

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Eggplant, Feta and Pine nuts Salad with Garlicky-Creamy Yogurt Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant, Feta and Pine nuts Salad with Garlicky-Creamy Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions