Active Time

　　25 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

Serves 4 (main course) or 8 (first course or side dish)

　　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

　　

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .

　　

Step 2

Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

　　

Step 3

Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

　　

Step 4

Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

　　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.