If you are looking for a vibrant, healthy dish that is bursting with flavor and texture, the Grilled Eggplant and Spinach Salad with Fresh Herbs and Sun-Dried Tomatoes Recipe is absolutely the one to try. This salad combines the smoky, tender goodness of grilled eggplant with refreshing spinach and a lively mix of fresh herbs and sun-dried tomatoes, all brought together by a creamy, tangy tahini dressing. It’s a delightful balance of earthy, savory, and bright notes—a meal that feels both satisfying and light, perfect for any season or occasion.
Ingredients You’ll Need
Nothing fancy or overwhelming here—just simple, fresh ingredients that each play an essential role in building layers of color, flavor, and texture in the salad. Trust me, these basics will elevate the dish beautifully.
- 1 large eggplant (cut into 3/4″ rounds): The star of the salad, delivering a smoky and meaty texture once grilled.
- 1 tablespoon fresh mint (chopped): Adds a cool, refreshing herbal note that brightens the salad.
- 1 tablespoon fresh parsley (chopped): Brings a fresh, slightly peppery flavor and a pop of green color.
- 1 tablespoon fresh oregano (chopped): Offers an earthy, aromatic depth that complements the other herbs.
- 1 tablespoon shallot (chopped): Introduces subtle pungency and slight sweetness, balancing the herbs.
- 1 tablespoon sun-dried tomatoes (chopped): Imparts a concentrated tomato flavor with a chewy, delightfully tangy bite.
- 1 (5 ounce) package of fresh spinach: Provides a tender, leafy base with mild earthiness and vibrant green color.
- 1-2 cloves garlic (minced): Gives the dressing a punch of savory aroma.
- 1 heaping teaspoon tahini: Adds creaminess and rich nuttiness, tying all flavors together.
- 1 teaspoon Dijon mustard: Injects subtle tang and a little zip to the dressing.
- 1/2 teaspoon smoked paprika: Gives a gentle smoky warmth that enhances the grilled eggplant perfectly.
- Juice of 1/2 lemon: Balances the richness with fresh acidity.
- Salt & pepper (to taste): Essential seasonings that sharpen and lift all the flavors.
- 1/4 cup olive oil: Brings everything together with silky texture and Mediterranean character.
How to Make Grilled Eggplant and Spinach Salad with Fresh Herbs and Sun-Dried Tomatoes Recipe
Step 1: Prep the Eggplant
Start by slicing your eggplant into 3/4-inch thick rounds and sprinkling both sides lightly with salt. Letting the slices rest for a bit helps draw out any bitterness and excess moisture, which is key for that perfect grilled texture. This step is simple but makes a huge difference in the final flavor and mouthfeel.
Step 2: Whisk Up the Dressing
While the eggplant rests, combine your garlic, tahini, Dijon mustard, smoked paprika, lemon juice, salt, pepper, and olive oil. Whisk everything slowly, especially when adding the oil, so the dressing comes together creamy and smooth. This dressing is the magic that brings harmony to all the bright herbs, smoky eggplant, and tangy sun-dried tomatoes.
Step 3: Prepare the Grill
Fire up your grill or BBQ to medium-high heat. Getting the grill nice and hot is essential to achieve those beautiful charred marks on your eggplant while keeping the inside tender and luscious.
Step 4: Combine the Fresh Ingredients
Chop your fresh herbs—mint, parsley, oregano—along with the shallots and sun-dried tomatoes. Toss them together with the spinach in a large salad bowl. This mix forms a vibrant, flavorful base that invites the grilled eggplant to shine when added later.
Step 5: Oil and Grill the Eggplant
Brush both sides of each salted eggplant slice with olive oil. Don’t be shy here; the oil helps create a gorgeous crisp exterior on the grill. Place the slices on the grill and cook for about 3-5 minutes per side, depending on your grill. You’re looking for a good char and soft interior—a sign your eggplant is grilled to perfection.
Step 6: Cool and Chop
Once grilled, let the eggplant cool for a few minutes—this makes it easier to handle. Then cut each slice into quarters, perfect bite-sized pieces for tossing into the salad.
Step 7: Toss and Serve
Add the warm, smoky eggplant pieces to your bowl of fresh greens and herbs. Drizzle the dressing over everything and toss gently but thoroughly. Serve immediately to enjoy the delightful contrast between warm eggplant and crisp greens.
How to Serve Grilled Eggplant and Spinach Salad with Fresh Herbs and Sun-Dried Tomatoes Recipe
Garnishes
Sprinkle freshly toasted pine nuts or slivered almonds on top for a satisfying crunch. Fresh lemon zest or a few whole sun-dried tomatoes can also add extra bursts of freshness and color. A sprinkle of crumbled feta or goat cheese can introduce a creamy, tangy element that pairs wonderfully with the smoky eggplant.
Side Dishes
This salad works beautifully alongside grilled chicken, fish, or even as a star side with warm pita bread and hummus. It’s also a fantastic light meal on its own, but pair it with crusty artisan bread to soak up any leftover dressing.
Creative Ways to Present
Serve this salad in a large, shallow platter to highlight the colors and textures visually. Layer the eggplant quarters artfully over the spinach mixture, or serve it family-style so everyone can help themselves. For a stunning presentation, add edible flowers like nasturtiums or pansies for a pop of floral beauty.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to two days. Keep in mind that the spinach may wilt and the eggplant can soften further, so it’s best enjoyed fresh or shortly after making.
Freezing
This salad is best enjoyed fresh and does not freeze well because the spinach and fresh herbs lose their texture and vibrancy when frozen. However, you could freeze grilled eggplant slices separately if you want to prep in advance.
Reheating
If you have leftover grilled eggplant, gently reheat it in a pan over low heat or in the oven to preserve its texture. Avoid microwaving as it can become soggy. For the salad itself, serve cold or at room temperature for the best experience.
FAQs
Can I use dried herbs instead of fresh in this recipe?
While fresh herbs deliver the brightest flavor and best texture, you can substitute dried herbs if needed. Use about one-third of the amount because dried herbs are more concentrated, but fresh is highly recommended for this salad’s vibrant taste.
Is it possible to make this salad vegan?
Absolutely! This salad is naturally vegan as it stands, especially since the dressing relies on tahini—not dairy—for creaminess. Just skip any cheese garnishes or opt for plant-based alternatives.
What can I substitute for tahini if I don’t have any?
If tahini is not available, you can use smooth almond butter or sunflower seed butter for a similar creamy texture, though the flavor will be a bit different. Another option is to omit it and add a touch more olive oil for richness.
Can I grill the eggplant in a pan instead of a BBQ?
Yes! A grill pan or even a regular skillet works well. Just heat the pan over medium-high heat, add some olive oil, and cook the eggplant slices until they develop a nice char and are tender inside—about the same timing as on a grill.
How do I make the salad dressing ahead of time?
You can prepare the dressing a day or two in advance and store it tightly sealed in the refrigerator. Give it a good stir or whisk before using, as some separation may occur. This makes assembling the salad super quick when you’re ready to eat.
Final Thoughts
There’s something truly special about the Grilled Eggplant and Spinach Salad with Fresh Herbs and Sun-Dried Tomatoes Recipe that makes it a standout in any meal rotation. It’s fresh, smoky, and satisfying all at once—a dish that feels like a celebration of simple, wholesome ingredients coming together perfectly. I highly encourage you to give this recipe a try; it will quickly become one of your favorite go-to salads for any time you want to impress yourself and your loved ones with delicious, wholesome eating.
Print
Grilled Eggplant and Spinach Salad with Fresh Herbs and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy grilled eggplant and spinach salad featuring smoky, tender eggplant slices, fresh herbs, sun-dried tomatoes, and a zesty tahini-Dijon dressing. Perfect as a light meal or side dish packed with Mediterranean flavors and wholesome ingredients.
Ingredients
Vegetables & Herbs
- 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
- 1–2 cloves garlic (minced)
Dressing Ingredients
- 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
- Salt the Eggplant: Slice the eggplant into 3/4″ thick rounds and lightly salt both sides of each slice. Let them sit for about 10-15 minutes to release any bitter juice, improving flavor and texture.
- Prepare the Dressing: Combine tahini, Dijon mustard, smoked paprika, lemon juice, minced garlic, salt, and pepper in a bowl. Whisk together while slowly drizzling in olive oil until the dressing is creamy and well emulsified. Set aside.
- Preheat the Grill: Heat your BBQ or grill to medium-high heat, ensuring it’s hot before cooking the eggplant.
- Prep Salad Ingredients: Chop the fresh herbs (mint, parsley, oregano), sun-dried tomatoes, and shallot. Place them along with the spinach in a large salad bowl, ready for tossing.
- Oil the Eggplant: Brush both sides of each eggplant slice generously with olive oil. This will help prevent sticking and promote even grilling.
- Grill the Eggplant: Place the eggplant slices directly on the grill grates and cook for approximately 3-5 minutes per side, or until the slices are nicely browned, crispy on the outside, and tender inside.
- Cool and Cut Eggplant: Remove eggplant from grill and allow it to cool slightly for a few minutes. Then cut each slice into quarters for easier eating.
- Assemble the Salad: Add the grilled eggplant pieces to the bowl with spinach and herbs. Pour the prepared dressing over the salad and toss gently until everything is well coated. Serve immediately for best flavor.
Notes
- Salting the eggplant helps to reduce bitterness and moisture, resulting in a better grilled texture.
- You can rinse the salted eggplant slices if you want to reduce sodium intake, but it is optional.
- This salad is best served fresh to maintain the crispness of the greens and the texture of the grilled eggplant.
- For a vegan version, ensure tahini and mustard used are plant-based and free from honey.
- Adjust garlic and smoked paprika amount to taste if you prefer milder or stronger flavors.
