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
Scale
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.
