Grilled Eggplant Salad With Feta, Pine Nuts & Garlicky Yogurt Dressing

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2 hearts of romaine, leaves separated (save the small leaves for another use), washed and dried

1 large eggplant (about 1 1/4 pounds), cut crosswise into 1/2-inch slices

5 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup plain yogurt

2 tablespoons fresh lemon juice

1 small garlic clove, mashed to a paste or crushed in a garlic press

1/4 teaspoon ground cumin

1/2 cup tightly packed fresh Italian parsley leaves, finely chopped

1/4 pound feta, crumbled ( 3/4 cup)

1/3 cup toasted pine nuts

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