Heat BBQ/grill to medium-high heat.
Salt both sides of eggplant slices to absorb excess moisture and set aside.
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.
Prepare dressing by combining all ingredients and whisking together.
Combine mint, parsley, oregano and onion with spinach in a large salad bowl.
Brush both sides of the eggplant slices with olive oil before grilling.
Grill eggplant slices for approximately 3-5 minutes per side until bitemned and crispy on the outside and tender on the inside.
Once cool, cut eggplant slices into quarters.
Add eggplant to salad and mix together with dressing. Serve immediately.