Salt & Lavender

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Grilled Eggplant and Spinach Salad

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This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. The eggplant is smoky and delicious, and the smoked paprika in the lemony dressing enhances its flavor even more.

This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. The eggplant is smoky and delicious, and the smoked paprika in the lemony dressing enhances its flavor even more.

I love how this easy vegan spinach salad is just bursting with freshness and flavor. This definitely isn’t a boring salad.

It’s a great option for a meatless meal, and it will impress the herbivores in your life.

Cooking with plenty of fresh herbs is one of the best ways to give big flavor without adding extra calories.

You can use the suggested herbs and/or throw in what you have on hand – this is the perfect recipe for using those garden herbs.

This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. The eggplant is smoky and delicious, and the smoked paprika in the lemony dressing enhances its flavor even more.

I’m really loving my new BBQ. Obviously I love steak, but it is fun to grill other things once in a while! 😉

Grilling eggplant is straightforward, but like with anything else, you have to watch it because there’s a fine line between just right and overdone.

I prefer my grilled eggplant on the more well done/crispy side, so I give it a little longer on the grill. You don’t want to under-cook it as then it’ll be chewy and not so tasty.

Have you ever grilled eggplant? I hope you decide to try this grilled eggplant salad recipe!

Made it or have any questions? Let me know in the comments below.

This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. The eggplant is smoky and delicious, and the smoked paprika in the lemony dressing enhances its flavor even more.
5 from 1 vote
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Grilled Eggplant and Spinach Salad

A flavorful and healthy spinach salad with smoky grilled eggplant.

Course Salad
Cuisine American
Keyword grilled eggplant spinach salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Salt & Lavender

Ingredients

  • 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

Dressing:

  • 1-2 cloves garlic minced
  • 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

  1. Slice eggplant in 3/4" inch thick rounds and lightly salt both sides of each slice. Let it sit for a while so some of the bitter juice is released while you prepare the rest of the salad.
  2. Make the salad dressing by combining all dressing ingredients and whisking them together (I like to add the oil in slowly, bit by bit). Set aside.
  3. Heat up BBQ/grill to medium-high heat.
  4. Prepare the other salad ingredients (chop the herbs, sun-dried tomatoes, and shallot), and add them and the spinach to a large salad bowl.
  5. Brush both sides of each eggplant slice with olive oil prior to grilling. I don't rinse the salt off the eggplant or anything, but you can if you're watching your intake.
  6. Grill eggplant on medium-high heat for approx. 3-5 minutes per side (really depends on your grill). The eggplant should be browned and crispy on the outside and soft and tender on the inside.
  7. Let eggplant cool for a few minutes, then cut each slice into quarters.
  8. Add the eggplant to the salad and toss everything together with the dressing. Serve immediately.

Recipe Notes

  • Serves 2 as an entree-sized salad or 4 as a side salad.

Reader Interactions

Comments

  2. Jacqueline Sofo says


    I can officially say this is now one of my go to salads when I’m entertaining, it’s absolutely delicious, a crowd pleaser amd healthy, what more could you ask!
    I usually do my eggplants in a sandwich press though, it’s a good workaround for those without a grille.

    Reply

  3. Sue B says

    I was determined to BBQ this weekend and give this recipe a try. Even when it started to snow, I was not deterred. Salad was easy to prep and super tasty – I’ll be making it again soon. Thanks.

    Reply

    • Natasha says

      I just realized who this was. ???? I’m so glad you enjoyed it. We BBQ year-round. Must be a crazy Canadian thing. ????

      Reply

  4. Krista says

    What is tahini (in the dressing recipe). I’ve never heard of it. Is it a sauce? Can I buy it at the local grocery store?

    Reply

    • Natasha says

      Hi Krista, tahini is sesame seed paste. I’ve seen it in most grocery stores that I’ve been to. You’ll likely find it in the nut butter aisle, in a jar. It’s used in a lot of Middle Eastern cooking, and many people put it in hummus.

      Reply

  9. Natanja says

    Time to bring out my grill pan! This salad looks incredibly delicious, I love the vibrant colors.
    Hats off to your photography skills by the way. I just want to grab into my screen and eat this!!

    Reply

  13. Jay @ IndustryEats says

    Hi Natasha,

    I’m doing this one. I have to. The problem is, I don’t have a grill, so I’ll need to find a workaround. I love the look of it and I’ll love it even more when it’s sitting on my plate.

    Great recipe.

    Jay

    Reply

    • Natasha says

      Haha I’m glad you’re enthusiastic about this one ;)! Try broiling it, that might work. Or do you have a grill pan? Let me know the results 🙂

      Reply

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