Grilled Eggplant Salad with Feta and Pine Nuts

Bahan-bahan (4 porsi)

• 4 large hearts of romaine lettuce, (washed and dried)
• 1 large (about 1¼ pounds) eggplant, (cut crosswise into ½-inch slices)
• 5 tablespoons extra virgin olive oil, (divided)
• kosher salt and freshly ground black pepper, (to taste)
• ¾ cup plain yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, (minced)
• ¼ teaspoon ground cumin
• ½ cup tightly packed fresh flat-leaf parsley, (finely chopped)
• ¾ cup crumbled feta cheese
• ⅓ cup toasted pine nuts