Directions
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.