Grilled Eggplant and Spinach Salad

Grilled Eggplant and Spinach Salad

Recipe by GenevaWatsonCourse: Salads, AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 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


  • 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!
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