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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 [...]
Read the recipe at epicurious.com
