Grilled Eggplant Salad with Feta, Pine Nuts and Garlicky Yogurt Dressing

Serves 4

2 hearts romaine lettuce, leaves separated and save small leaves for later

1 large eggplant (about 1 1/4 lb), cut cross-wise into 1/2 inch slices

5 tbsp olive oil

salt and freshly ground pepper

3/4 cup plain yogurt

2 tbsp lemon juice

1 clove garlic, minced

1/4 tsp ground cumin

1/2 cup lightly packed fresh parsley leaves, finely chopped

3/4 cup crumbled feta

1/3 cup toasted pine nuts

Heat grill to medium high. Brush eggplant with 3 tbsp oil and salt and pepper. In a small bowl, combine remaining 2 tbsp oil with yogurt, lemon juice, garlic, cumin and parsley. Season with salt and pepper to taste.  Mix all ingredients together and serve.