Grilled Eggplant Salad w Feta and Pine Nuts recipes

Ingredients

• 4 large hearts of romaine lettuce, washed and dried
• 1 large eggplant (about 1 1/4 pounds), cut crosswise into 1/2-inch slices
• 5 Tablespoons extra-virgin olive oil, divided
• ground black pepper
• kosher salt
• 3/4 cup plain yogurt
• 2 Tablespoons freshly squeezed lemon juice
• 1 small clove of garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 cup tightly packed fresh flat-leaf parsley, finely chopped
• 3/4 cup crumbled feta cheese
• 1/3 cup toasted pine nuts

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