Eggplant spinach salad

Jenny Smith
Jenny Smith

Cook: 10min

Yield: 2 servings

Dish: Salad

Cuisine: Summer Salad


  • 1 onion
  • 1-2 tbsp of olive oil
  • 1-2 tsp crushed garlic
  • 1 eggplant
  • 1 carrot
  • 1 can of chickpeas
  • 2 handfuls of washed spinach leaves
  • 3 tbsp tahini
  • Juice from half a lemon


  1. Finely dice everything into 1-2 cm cubes
  2. Fry onion, garlic and carrots in oil for 2-5 minutes
  3. Add eggplant and continue to fry for 5-10 minutes until cooked how you like it. Adding more oil as required
  4. 5 minutes before the end of the cooking, add Tahini, lemon and vinegar
  5. Taste and adjust to your taste
  6. Serve like below on fresh spinach leaves with natural yoghurt and mint

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Keywords: Eggplant spinach salad, Eggplant, spinach, salad