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.