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Grilled Eggplant and Feta Salad
Number of servings: 4
Estimated Prep Time: 15 minutes
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| For the eggplant; you can either roast / grill it yourself, buy it ready-made at the store's deli counter, or swap in some other vegetable, such as artichoke hearts, roasted red pepper, etc.
For the spinach, use young baby spinach leaves.
Ingredients
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Directions
Wash and drain the spinach leaves, arrange them on two plates.
If you are using eggplant or red peppers (see tips), zap them in the microwave to warm them, but don't make them hot.
Divide the eggplant between the two plates on top the spinach. Crumble the feta cheese over them, then top with a couple good dollops of the hummos. Drizzle with olive oil, sprinkle some pine nuts over top, then send to the table with some heated flatbread such as pita.
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