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Recipe of Eggplant Salad with Spinach Grill
Recipe

Eggplant Salad with Spinach Grill

15 mins
20 mins
Low
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Eggplants cooked in a grill with a salad of fresh baby spinach, mint leaves and parsley, oregano with a touch of shallots and dehydrated tomatoes, this is a delicious and delicious salad to cook in a few minutes.
Learn more about Marielle Henaine

Ingredients

4 portions
  • 1 eggplant, cut in sheets and disfigured
  • 1/8 cups peppermint, only the leaves
  • 1/2 bunches parsley, only the leaves
  • 1 tablespoon oregano
  • 1/4 cups dehydrated tomato, cut in thirds
  • 4 cups baby spinach, cool
  • 2 cloves garlic, finely chopped, for dressing
  • 1 tablespoon tahini, for dressing
  • 1/2 tablespoons paprika, for dressing
  • 1 lemon, juice, for dressing
  • 1 tablespoon olive oil, for dressing
  • 1 pinch salt, for dressing
  • 1/4 cups feta cheese, fallen apart

Preparation

Heat a grill over high heat, grill the aubergines until they form the classic marks of the grill. Withdraw and reserve
In a bowl mix the aubergines with the mint leaves, the parsley, the oregano, the dehydrated tomatoes and the spinach. Reservation.
In a bowl, mix the garlic, tahini, paprika, lemon and olive oil with the balloon whisk and season to your liking.
Mix the salad with the dressing and sprinkle to your liking with the feta cheese.

PRESENTATION

Serve the salad with all the ingredients mixed and a touch of feta cheese.

TIPS

It is important to de-bubble the eggplant to avoid the bitter taste. Add a little salt to the eggplant already cut, allow the juices to drain and rinse the salt.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Abril Ev
20/12/2018 10:11:03
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