Grilled Eggplant and Spinach Salad
Thursday, March 21, 2019
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This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. The eggplant is smoky and delicious, and the smoked paprika in the lemony dressing enhances its flavor even more.
Ingredients
- 1 large eggplant cut into 3/4" round slices
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon shallot chopped
- 1 tablespoon sun-dried tomatoes chopped
- 1 (5 ounce) package of spinach
Dressing:
- 1-2 cloves garlic minced
- 1 heaping teaspoon tahini
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Juice of 1/2 lemon
- Salt & pepper to taste
- 1/4 cup olive oil
Instructions
- Slice eggplant in 3/4" inch thick rounds and lightly salt both sides of each slice. Let it sit for a while so some of the bitter juice is released while you prepare the rest of the salad.
- Make the salad dressing by combining all dressing ingredients and whisking them together (I like to add the oil in slowly, bit by bit). Set aside.
- Heat up BBQ/grill to medium-high heat.
- Prepare the other salad ingredients (chop the herbs, sun-dried tomatoes, and shallot), and add them and the spinach to a large salad bowl.