Healthy Mediterranean Spinach & Roasted Eggplant Salad
This Mediterranean-inspired salad features roasted eggplant and fresh baby spinach, tossed with cherry tomatoes, chickpeas, herbs, and a lemon-garlic vinaigrette. The warm eggplant softens the greens slightly, while the fresh dressing brightens every bite.
Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Salad:
1 medium eggplant, cut into 1-inch cubes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
4 cups baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup cooked chickpeas (or canned, drained and rinsed)
1/4 red onion, thinly sliced
2 tbsp crumbled feta or goat cheese (optional)
2 tbsp chopped parsley or mint
For the Lemon-Garlic Vinaigrette:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt and black pepper, to taste
Instructions:
1. Roast the eggplant:
Preheat oven to 425°F (220°C).
Toss the eggplant cubes with olive oil, salt, pepper, and paprika (if using).
Spread on a parchment-lined baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway, until golden and tender.
2. Make the vinaigrette:
Whisk together olive oil, lemon juice, vinegar, mustard, and minced garlic in a small bowl.
Season with salt and pepper to taste.
3. Assemble the salad:
In a large bowl, combine spinach, cherry tomatoes, chickpeas, and onions.
Add warm roasted eggplant on top.
Drizzle with the vinaigrette and toss gently.
Top with feta/goat cheese and fresh herbs.
Serve immediately while eggplant is still warm, or chill and serve later.
Notes & Tips:
Eggplant Tip: Salt the eggplant cubes and let them sit for 15 minutes before roasting to remove bitterness.
Make it heartier: Add quinoa, bulgur, or couscous for a grain salad version.
Vegan option: Omit the cheese or use a plant-based alternative.
Meal prep tip: Roast eggplant and make the dressing ahead—store separately and combine before eating.
❓ Frequently asked questions FAQ:
Q: Can I use kale instead of spinach?
Yes. Massage kale with olive oil and lemon juice to soften it before adding.
Q: Is it good served cold?
Yes! It’s delicious warm, room temperature, or chilled.
Q: Can I grill the eggplant instead?
Absolutely. Brush with olive oil and grill until charred and tender.
Nutritional Information
Calories ~210 kcal
Protein 6g
Carbohydrates 18g
Fiber 6g
Sugars 6g
Fat 13g
Sodium 300mg