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Marielle

Marielle Henaine

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Recipe of Eggplant Salad with Spinach Grill
Recipe

Eggplant Salad with Spinach Grill

15 min
20 min
Easy
187
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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 servings
  • 1 eggplant cut in sheets and disfigured
  • 1/8 of Cup of mint only the leaves
  • 1/2 bunch of parsley only the leaves
  • 1 tablespoon of oregano
  • 1/4 of Cup of dehydrated tomato cut in thirds
  • 4 cups of baby spinach cool
  • 2 cloves of garlic finely chopped, for dressing
  • 1 tablespoon of tahini for dressing
  • 1/2 tablespoon of paprika for dressing
  • 1 green lemon juice, for dressing
  • 1 tablespoon of olive oil for dressing
  • 1 pinch of Salt for dressing
  • 1/4 of Cup of 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.
Calories
218
kcal
11%
Carbohydrates
40.6
g
14%
Proteins
11.6
g
23%
Lipids
5.6
g
8.5%
Fiber
16.6
g
33%
Sugar
6.8
g
7.6%
Cholesterol
13.9
mg
4.6%
Esha
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Ratings (1)
Abril Ev
20/12/2018 10:11:03
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