Name: Spinach Salad with Grilled Eggplant and Feta
Cook time: 25 min
Total time: 40 min
Yield: Serves 4 (main course) or 8 (first course or side dish)
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 teaspoon minced garlic; 2 teaspoons chopped marjoram or oregano; 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds; 10 ounces baby spinach; 1 cup crumbled feta (1/4 pound); 1/4 cup pine nuts (1 ounce), lightly toasted

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern—inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.

Cooks' notes:

•Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.
•Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.

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