8 Servings 40 min Cook
1/4 Cup Lemon Juice
1/2 Cup Olive Oil
1 Package (10 oz) yields Spinach
1 Cup, crumbled Feta Cheese
1/4 Cup Pine Nuts
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1 Tsp Garlic
2 Tsp, ground Oregano
Lightly toast pine nuts in 325-degree oven for approximately 10 minutes.
Cut eggplant into (8) 1-inch rounds.
Mince garlic.
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
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.
Toss spinach with enough dressing to coat and season with
salt and pepper.
Add eggplant, feta, and pine nuts and toss again.
