Grilled Eggplant and Spinach Salad
Marielle Henaine
Healthy is the name of the game and this grilled eggplant and spinach salad is all you need! Featuring eggplants, baby spinach, mint leaves, parsley, oregano, and dried tomatoes, this nutritious and tasty salad is served with a flavorful dressing that will have everyone fighting for seconds.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 eggplant, thinly sliced, sweated
  • 1/8 cups peppermint, eaves
  • 1/2 bunches parsley, eaves
  • 1 tablespoon oregano
  • 1/4 cups sun-dried tomatoes, cut into thirds
  • 4 cups spinach, fresh
  • 2 cloves garlic, finely chopped, for the dressing
  • 1 tablespoon tahini, for the dressing
  • 1/2 tablespoons paprika, for the dressing
  • 1 lime, juice, for the dressing
  • 1 tablespoon olive oil, for the dressing
  • 1 pinch salt, for the dressing
  • 1/4 cups feta cheese, crumbled
Preparation
15 mins
20 mins
Low
  • In a grill over high heat, grill eggplants until they have grill marks. Remove and set aside.
  • In a bowl, mix eggplants, mint leaves, parsley, oregano, dried tomatoes, and spinach. Set aside.
  • For the dressing: In a bowl and using a whisk, mix garlic, tahini, paprika, lime juice, olive oil, and salt.
  • Mix grilled eggplant and spinach salad with dressing and sprinkled with feta cheese.

Nutritional Information

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