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Grilled Eggplant and Spinach Salad

Natasha Bull, Salt & Lavender
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

1

Eggplant, cut into 3/4" round slices, large

1 clove

Garlic

1/2

Lemon, Juice of

1 tbsp

Mint, fresh

1 tbsp

Oregano, fresh

1 tbsp

Parsley, fresh

1 tbsp

Shallot

1 5 ounce package

Spinach

1 tbsp

Sun-dried tomatoes

1 tsp

Dijon mustard

1

heaping tsp Tahini

1/2 tsp

Paprika, smoked

1

Salt & pepper

1/4 cup

Olive oil