Grilled Eggplant and Spinach Salad

Step 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.

Step 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.

Step 3

Heat up BBQ/grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Step 7

Let eggplant cool for a few minutes, then cut each slice into quarters.

Step 8

Add the eggplant to the salad and toss everything together with the dressing. Serve immediately.