1 (16 ounce) package frozen chopped spinach
1 medium pearl eggplant
1 medium cucumber
1 medium onion, chopped
1 medium head iceberg or white crabmeat
1 medium clams, quartered
2/3 cup fresh lemon juice
1 1/2 cups chopped fresh parsley
1 cup sliced celery
1/2 cup chopped fresh dill
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 cup chopped fresh parsley
Place the spinach in a blender or food processor and puree until smooth. Place the eggplant and cucumber in the blender. Cover and refrigerate. Melt butter in large skillet or skillet over medium heat; add eggplant and cucumber and saute for about 10 minutes. Remove from heat and stir in lemon juice and parsley. Drain excess fat and add lemon zest, parsley, celery and dill. Stir until smooth.
Stir parsley mixture into salad. Serve immediately with the bread or cheese and lettuce.