15 minutes
Cook Time
15 minutes
2 to 4
Cooking Level


  • 1 Pure Flavor® Sicilian Eggplant, cut into 3/4" round slices
  • 1 Pure Flavor® Tomato On-the-Vine, diced
  • 1 tbsp. Pure Flavor® Red Peppers, roasted and dice
  • 5 ounce package of fresh spinach
  • 1 tbsp. fresh mint, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. red onion, chopped
  • 3 tbsp. olive oil


  • 1-2 cloves garlic, minced
  • 1 heaping teaspoon tahini
  • 1 tsp. Dijon mustard
  • ½ tsp. smoked paprika
  • Juice of ½ lemon
  • Salt & pepper, to taste


Step 1

Heat BBQ/grill to medium-high heat.

Step 2

Salt both sides of eggplant slices to absorb excess moisture and set aside.

Step 3

Core, deseed and flatten pepper, brush pepper with oil and grill 3-5 minutes. Place in a bowl and cover with plastic wrap until cool. Then diced 1 tbsp.

Step 4

Prepare dressing by combining all ingredients and whisking together.

Step 5

Combine mint, parsley, oregano and onion with spinach in a large salad bowl.

Step 6

Brush both sides of the eggplant slices with olive oil before grilling.

Step 7

Grill eggplant slices for approximately 3-5 minutes per side until bitemned and crispy on the outside and tender on the inside.

Step 8

Once cool, cut eggplant slices into quarters.

Step 9

Add eggplant to salad and mix together with dressing. Serve immediately.