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🥗 Grilled Eggplant Salad with Spinach and Feta

209 kcal · 30 min · 4 servings

Grilled Eggplant Salad with Spinach and Feta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the eggplants under running water.
  2. 2. Cut off the hard ends on both sides of the eggplants.
  3. 3. Slice the eggplants lengthwise into thin slices.
  4. 4. Heat 4 tablespoons of oil in a pan over medium to high heat.
  5. 5. Fry the eggplant slices in batches.
  6. 6. Fry each side of the slices for about 1 to 2 minutes until golden brown.
  7. 7. Place the fried slices on kitchen paper to absorb excess oil.
  8. 8. Season the eggplant slices with salt and pepper.
  9. 9. Wash the spinach thoroughly and let it drain well.
  10. 10. Remove the thick stems from the spinach.
  11. 11. Take the feta out of the package and let it drain.
  12. 12. Crumble the feta into small pieces.
  13. 13. Peel the garlic.
  14. 14. Finely chop the garlic.
  15. 15. Thoroughly wash the lemon under hot water.
  16. 16. Grate about 1 teaspoon of lemon zest.
  17. 17. Squeeze the juice out of the lemon.
  18. 18. Put the chopped garlic into a bowl.
  19. 19. Add the lemon juice and lemon zest.
  20. 20. Add the remaining oil and honey to the bowl.
  21. 21. Mix the dressing ingredients well together.
  22. 22. Finally season the dressing with salt and pepper.
  23. 23. Add the prepared spinach and feta to the bowl.
  24. 24. Add the fried eggplant slices.
  25. 25. Mix all salad ingredients well.
  26. 26. Plate the salad.

Nutrition per serving