Grilled Eggplant Salad with Spinach

Marielle Henaine
Grilled eggplants accompanied by a fresh baby spinach salad, mint leaves, parsley, oregano, a touch of shallot, and sun-dried tomatoes, this is a very rich and delicious salad that can be prepared in just a few minutes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 eggplant, sliced and sweated
  • 1/8 cups peppermint, only the leaves
  • 1/2 bunches parsley, only the leaves
  • 1 tablespoon oregano
  • 1/4 cups sun-dried tomatoes, cut into thirds
  • 4 cups spinach, fresh
  • 2 cloves garlic, finely chopped, for dressing
  • 1 tablespoon tahini, for dressing
  • 1/2 tablespoons paprika, for dressing
  • 1 lime, juice, for dressing
  • 1 tablespoon olive oil, for dressing
  • 1 pinch salt, for dressing
  • 1/4 cups feta cheese, crumbled
Preparation
15 mins
20 mins
Low
  • Heat a grill over high heat, grill the eggplants until classic grill marks form. Remove and set aside
  • In a bowl, mix the eggplants with the mint leaves, parsley, oregano, sun-dried tomatoes, and spinach. Set aside.
  • In a bowl, whisk together garlic, tahini, paprika, lemon, olive oil, and season to taste.
  • Mix the salad with the dressing and sprinkle to taste with feta cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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