Grilled eggplant spinach salad with feta and pine nuts
This grilled eggplant spinach salad features smoky eggplant, crumbled feta, and toasted pine nuts, all tossed with a zesty lemon garlic dressing. It's a nutritious and flavourful option for a light meal or side dish.
Cook time 40 min
Prep time 25 min
Ingredients:
1/4 cup lemon juice1/2 cup olive oil
1 package frozen spinach
1 cup feta cheese
1/4 cup pine nuts
1 eggplant
1 tsp garlic
2 tsp dried oregano
Grilled eggplant spinach salad with feta and pine nuts is a delightful and nutritious dish, perfect for a light lunch or a flavorful side. This recipe combines the smokiness of grilled eggplant with the richness of feta cheese, the crunch of pine nuts, and the freshness of spinach, all brought together with a zesty lemon garlic vinaigrette. It’s a harmony of textures and tastes that promises to satisfy your palate.
Instructions:
- In a small bowl, mix together the lemon juice, 1/4 cup of the olive oil, minced garlic, and dried oregano. Season with salt and pepper to taste.
- Slice the eggplant into rounds approximately 1/2-inch thick.
- Brush both sides of the eggplant slices with the marinade and let them sit for about 15-20 minutes to absorb the flavors.
- Preheat your grill or grill pan to medium-high heat.
- Grill the eggplant slices for about 4-5 minutes on each side until they are tender and have nice grill marks.
- Once grilled, let the eggplant slices cool slightly, then chop them into bite-sized pieces.
- Thaw the frozen spinach completely and drain any excess water by pressing it in a sieve or wringing it out in a clean kitchen towel.
- In a dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 3-4 minutes. Stir frequently to prevent burning.
- In a large mixing bowl, combine the drained spinach, grilled eggplant pieces, crumbled feta cheese, and toasted pine nuts.
- Pour the remaining 1/4 cup olive oil over the salad and toss gently to combine all the ingredients. Adjust the seasoning with salt and pepper, if needed.
- Transfer the salad to a serving platter or individual plates.
- Enjoy your Grilled Eggplant Spinach Salad with Feta and Pine Nuts as a light main dish or a hearty side.
This grilled eggplant spinach salad with feta and pine nuts is not only delicious but also incredibly nutritious and easy to prepare. It’s a versatile dish that can be served on various occasions, from casual family dinners to elegant gatherings. Enjoy the burst of flavors and the satisfaction of knowing you’ve prepared a wholesome meal.
Grilled eggplant spinach salad with feta and pine nuts FAQ:
Grill the eggplant slices for about 4-5 minutes on each side, until they are tender and have nice grill marks.
Yes, you can use fresh spinach instead of frozen. Just make sure to rinse and dry it thoroughly before mixing it into the salad.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, the texture may change, especially the eggplant.
Yes, you can substitute pine nuts with walnuts or almonds, though the flavor and texture may differ slightly.
The eggplant is done grilling when it is tender and has nice grill marks. You can test tenderness by lightly pressing down with a spatula.
Tips:
- Choose a firm and glossy eggplant to ensure it grills well and retains a pleasant texture.
- For an enhanced smoky flavor, use a grill pan or outdoor grill to cook the eggplant.
- To avoid a bitter taste, salt the eggplant slices and let them sit for about 30 minutes before grilling. Then, rinse and pat them dry.
- Toast the pine nuts lightly in a dry pan over medium heat until golden brown to bring out their natural oils and enhance their flavor.
- If using fresh spinach instead of frozen, wilt it quickly by blanching in boiling water for a minute, then plunge into ice water to retain its vibrant green color.
Nutrition per serving
8 ServingsCalories 110kcal
Protein 5.00g
Carbohydrates 7g
Fiber 3.11g
Sugar 2.53g
Fat 20g
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