Preparation

• Put the romaine in a large bowl, cover with a damp paper towel, and refrigerate.
• Heat a gas grill to medium high. Brush the eggplant slices with 3 Tbs. of the oil and season with salt and pepper. In a small bowl, combine the remaining 2 Tbs. olive oil with the yogurt, lemon juice, garlic, cumin, and parsley. Season to taste with salt and pepper.
• Grill the eggplant slices until softened and browned on the first side, 3 to 4 min. Flip them and continue to cook until the eggplant is browned and cooked through, another 3 to 4 min. Transfer to a plate.
• Portion the romaine onto four plates, lay the eggplant slices on top, and drizzle them with the dressing. Top with the feta and pine nuts.