Grilled Eggplant and Spinach Salad

Name: Grilled Eggplant and Spinach Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large eggplant cut into 3/4" round slices; 1 (5 ounce) package of spinach; 1 tbsp. shallot, chopped; 1 tbsp. sun-dried tomatoes, chopped; 1 tbsp. fresh mint, chopped; 1 tbsp. fresh parsley, chopped; 1 tbsp. fresh oregano, chopped; 1-2 cloves garlic minced; 1 heaping teaspoon tahini; 1 tsp Dijon mustard; 1/2 tsp smoked paprika; Juice of 1/2 lemon; 1/4 cup olive oil; Salt & pepper to taste

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Grilled Eggplant and Spinach Salad

Recipe by GenevaWatsonCourse: Salads, AppetizersCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 large eggplant cut into 3/4″ round slices
1 (5 ounce) package of spinach
1 tbsp. shallot, chopped

1 tbsp. sun-dried tomatoes, chopped
1 tbsp. fresh mint, chopped
1 tbsp. fresh parsley, chopped

1 tbsp. fresh oregano, chopped
For Dressing

1-2 cloves garlic minced
1 heaping teaspoon tahini
1 tsp Dijon mustard

1/2 tsp smoked paprika
Juice of 1/2 lemon
1/4 cup olive oil

Salt & pepper to taste

Directions

Slice eggplant into 3/4″ inch thick rounds. Lightly brush with salt on both sides and let sit for 10 minutes. Remove salt with water and pat dry with paper towels.

Combine ingredients for dressing in a bowl. Whisk well and set aside.
Heat a BBQ/grill to medium-high heat.
Add spinach, shallot, tomatoes, mint, parsley and oregano to a large salad bowl. Mix to combine.

Brush both sides of each eggplant slice with olive oil. Grill for 3-5 minutes per side, until browned and crispy on the outside and soft and tender on the inside.
Remove from grill and let cool for a few minutes, then cut into quarters.
Add eggplant to salad bowl and toss everything together with dressing.

Serve immediately!