- Prep Time: 2h 10 min
- Cook Time: 20 minutes
- Serving: Serves 06-08
Grilled Eggplant and Spinach Salad
What a hearty salad! The eggplant really makes this salad stretch and feed the masses. You could certainly add some grilled zucchini and red onion to the salad to make it stretch even further. You could even add some leftover couscous or quinoa as well!
Recipe Tester Feedback: “I loved the 'meatiness' of this recipe. A salad with more substance to it than a normal salad. So delicious!" - Terri
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + 1 hour draining time
Cooking Time 20 minutes
Serves 6-8
Cannot be frozen
You will need:
knife
chopping board
fine sieve
spatula
large mixing bowl
tongs
large serving bowl
Ingredients
- eggplant - 2, large, diced into bite-size pieces
- baby spinach - 120g, leaves
- fresh basil - 1/4 bunch, leaves only, bruised
- fresh mint - 1/2 bunch, leaves only, bruised
- sun dried tomatoes - 125g, chopped and drained of any oil
- Marinade:
- garlic cloves - 2, peeled
- olive oil - 20g
- dried parsley - 1 tsp
- dried basil - 1 tsp
- salt - 1/2 tsp
- pepper - 1/2 tsp
- Dressing:
- garlic cloves - 1, peeled
- mustard - 1 tsp, Dijon
- lemon - 1, juice only
- dried parsley - 1 tsp
- dried basil - 1 tsp
- olive oil - 50g
- salt - 1/2 tsp
- pepper - 1/2 tsp
- Variations:
- zucchini - grilled, to add to salad
- onion - grilled, red, to add to salad
- couscous - to add to salad (*omit for GF)
- quinoa - to add to salad
Method
- Dice the eggplants (2) and place them into a fine sieve. Let the eggplant sit for an hour to allow any liquid to drip away.
Marinade:
- Add the peeled garlic cloves (2), olive oil (20g), dried parsley (1 tsp), dried basil (1 tsp), salt (1/2 tsp) and pepper (1/2 tsp) to the bowl. Chop Speed 7 / 5 seconds.
- Coat the drained eggplant in the marinade and leave to sit in a mixing bowl while firing up the BBQ to a medium heat. There is no need to clean the mixer bowl.
- Cook the eggplant over the grill until tender. BBQ racks work well to cook through and char on the outside.
Dressing:
- Meanwhile, add the peeled garlic clove (1), Dijon mustard (1 tsp), lemon juice (from 1 lemon), dried parsley (1 tsp), dried basil (1 tsp), olive oil (50g), salt (1/2 tsp) and pepper (1/2 tsp) to the bowl. Chop Speed 7 / 5 seconds.
Assembly:
- Place the spinach leaves (120g), bruised basil leaves (from 1/4 bunch), bruised mint leaves (from 1/2 bunch) and chopped sun dried tomatoes (125g) into a large bowl. Add the grilled eggplant and the dressing.
- Mix gently to combine.
- Enjoy!
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