Healthy recipes: Spinach salad with grilled eggplant and feta

  • Published
  • By Kayla Scherf
  • Health and Wellness Center dietician
The Health and Wellness Center dietician provides a series of seasonal recipes for each month. February's recipes are based on spinach.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons oregano
1 (1 1/4 pounds) eggplant, trimmed and cut into 8 (1-inch thick) rounds
10 ounces baby spinach
1 cup crumbled, reduced-fat feta
1/4 cup pine nuts, lightly toasted
Salt and pepper

How to make it:
1. Prepare grill for direct-heat cooking.
2. Whisk together oil, lemon juice, garlic, oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl.
3. Brush both sides of eggplant with oil mixture. Season each with salt and pepper if desired. Oil grill rack, then grill eggplant (cover only if using a gas grill), turning occasionally until tender, 12 to 15 minutes total. Cut into pieces.
4. Toss spinach with some of the oil mixture just until coated. Add eggplant, feta, and pine nuts and toss again.

Total time: 40 minutes
Makes 4 servings