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

• 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
• 23 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!

romaine lettuce well, olive oil, salt, yogurt plain, lemon juice fresh, garlic, cumin, parsley, feta cheese, nuts

Taken from recipeland.com/recipe/v/grilled-eggplant-feta-pine-nuts-52430 (may not work)