Tip: This salad can be served warm or at room temperature and works very well arranged on a platter and served as a side dish for a buffet.
Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate.
Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper.
Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate.
Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 326 (88%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 26.6mg||8 %|
|Sodium 333.7mg||12 %|
|Potassium 205.9mg||5 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.9g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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