Stuffed Eggplant with Feta & Spinach Salad

Instructions:

1. Preheat oven to 425° F (218° C). Line a baking sheet with foil.
2. Cut eggplant in half lengthwise. Place skin-side down on the prepared baking sheet. Brush with 2 tbsp olive oil and season with salt and pepper. Bake 30 minutes.
3. Meanwhile, peel and mince shallots. Chop parsley. Combine both in a bowl with garlic and feta. Season with salt and pepper to taste.
4. Remove eggplant from the oven and spoon feta mixture over the top. Bake another 15 minutes, until eggplant is tender and feta is beginning to brown. Remove oven and let cool 5 minutes.
5. Meanwhile, in a salad bowl, whisk together remaining 4 tbsp olive oil and the red wine vinegar. Season with salt and pepper to taste. Add spinach and pine nuts. Toss to combine.
6. Plate eggplant halves with side salad. Enjoy eggplant by scooping it out of the skin with a fork.