This post may contain affiliate links. Please read our disclosure policy.
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.
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.
Grilled Eggplant and Spinach Salad
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
- 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.
- 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.
- Heat up BBQ/grill to medium-high heat.
- Prepare the other salad ingredients (chop the herbs, sun-dried tomatoes, and shallot), and add them and the spinach to a large salad bowl.
- 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.
- 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.
- Let eggplant cool for a few minutes, then cut each slice into quarters.
- Add the eggplant to the salad and toss everything together with the dressing. Serve immediately.
Notes
- Serves 2 as an entree-sized salad or 4 as a side salad.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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?
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.
Amazing salad absolutely love it, thank you for a wonderful recipe have made it many times now!
Thanks so much, Laura! So happy you like it. ????
Awesome Salad! Totally My style! Guess I need to try it with my mediterranean spiced eggplant! Looks superb!
Thanks! Hope you enjoy it ????
Hi there! Can’t wait to grill the eggplant. Great photo. I pinned it as well as the spinach salad. Yummy.
Thank you!! Let me know if you make it 🙂
This looks so good, Natasha! I’ve pinned so I can find it and make it soon!
Thanks Paula! I hope you enjoy it 🙂
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!!
Aw thank you!!
This looks so light and delicious – this would be so great to bring to a BBQ (assuming I could resist eating it all on the way…) 😉
Haha thanks Grace 🙂 hope you decide to make it!
I’m SO glad the season of grilling is upon us! Aren’t grilled veggies just the best?! I love grilled eggplant and that dressing looks absolutely divine! *Mouthwatering!
Thanks Kathleen!! Agreed, it’s the best time of year 🙂
I have eggplants in my refrigerator for ages. Not knowing what to do with them. This is a great salad.
I am going to make this. Looks so delicious too . Thank you for sharing.:)
http://www.hugshomemade.com
Great! Let me know if you enjoy it 🙂
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
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 🙂