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Spinach Salad with Grilled Eggplant and Feta
- 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
Directions:View on Epicurious
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