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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.
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.
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is there any way to make this a couple days before? maybe grill the zucchini and refrigerate? make the dressing ahead and keep at room temp or fridge and then assemble when ready? just not sure since your recipe states serve right away.
Hi Kara! I think that you could definitely try doing that. I would keep the dressing in the fridge, yes. I mostly put “serve right away” since the spinach will start to wilt with the dressing on it.
This was delicious!! I LOVE the dressing! Thank you for sharing this recipe!
You’re welcome, Mikayla! So happy you enjoyed it!
Just made this with eggplant out of our backyard garden. SO delicious. I didn’t have sun-dried tomato and it was still very good. I will definitely be making it again – hopefully with spinach out of the backyard now that it is cooling down!
I’m so happy it was a hit!
Hi Natasha-
I recently made this salad for my husband and me. I loved the salad but my husband did not care for the dressing – he’s not a fan of Dijon mustard. Any suggestions for a substitution?
Thanks!
Hi! Hmmm… I’d probably just leave it out.
I’ll try it that way – thanks!
I just saw this recipe and I am excited to try it. It looks delicious. thank you for sharing.
Enjoy!!
Love the salad we changed a few things I had no tahini so I added original hummus, added a bit of bacon to the salad it was a hit. Can’t wait to make it again.
So glad you liked it, Michelle!
made this for the 3rd time. Just so delicious. Had to oven roast the eggplant the 3rd time and still soooo good! Thank you!
I’m so happy you like it, Doreen!! Thanks for letting me know. 🙂
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.
That’s great!! Thanks for letting me know, and I’m so glad you like it. And I love that tip!
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.
I just realized who this was. ???? I’m so glad you enjoyed it. We BBQ year-round. Must be a crazy Canadian thing. ????