• Rose

Eggplant & Spinach Salad

1 eggplant, cut into cubes

1-2 Tbsp Olive oil

2-3 handfuls of spinach, chopped

Sauce:

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 3 Tbsp olive oil

1 Tbsp Fresh mint

1 Tbsp Fresh parsley

1 Tbsp Fresh Oregano


Eggplant can either be roasted in the oven or sautéed in the pan until tender.


Oven method: preheat oven to 200 º C. Place chopped eggplant on a roasting dish and drizzle with oil, salt and pepper. Toss well and bake for 15- 20 minutes until golden brown and soft.


Stove top: Bring a medium pan to temperature, add the oil and then add the eggplant and shake pan well to coat. Sprinkle with salt and pepper and allow to cook until soft. 10- 15 minutes.


While the eggplant is cooking mix all the sauce ingredients together in a bowl. Once the eggplant are finished cooking toss them in the bowl to coat with dressing.


Mix in chopped spinach, the hot eggplant should slightly wilt the spinach leaves. Serve salad warm.


(We had leftovers of this salad for lunch the next day. I also had leftover chickpeas and quinoa so mixed it all together. Topped with some avocado & toasted almonds and a little blue cheese and it was fabulous.)










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