Recipe by John Willoughby and Chris Schlesinger:

Photograph by Romulo Yanes

Ingredients:

Serves4 (main course) or 8 (first course or side dish)

* 1/2 cup extra-virgin olive oil

* 1/4 cup fresh lemon juice

* 1 teaspoon minced garlic

* 2 teaspoons chopped marjoram or oregano

* 1 large eggplant, trimmed and cut into 8 (2.5cm -thick) rounds

* 350 g baby spinach

* 100 g crumbled feta (1/4 lb)

* 1/4 cup pine nuts, lightly toasted

Method:

*Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

* Whisk together oil, lemon juice, garlic, marjoram, 1/4 tsp salt, and 1/8 tsp pepper in a small bowl.

*Brush both sides of eggplant slices with some of dressing. Season with 1/4 tsp each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.

*Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

Notes: Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat. Eggplant can be grilled 1 day ahead and chilled. Bring to room temperature before using.

The slightly sweet, almost flowery flavor of marjoram adds a delicate note to this Middle Eastern-inspired salad, though oregano is also fine. To be sure the eggplant is tender, slice into it before taking it off the grill—when properly done, it will be moist all the way through.