Eggplant feta and Spinach salad
This roasted stuffed eggplant dish is a Mediterranean-inspired vegetarian meal packed with flavor, fiber, and satisfying texture. Creamy feta cheese, fresh herbs, and savory garlic come together to complement the rich, roasted eggplant, while a crisp spinach and pine nut salad adds freshness and crunch. It’s perfect for a wholesome lunch or light dinner.
Ingredients
2 eggplants
â…“ cup olive oil (divided)
½ shallot, peeled and minced
½ cup fresh parsley, chopped
2 teaspoons minced garlic
1 cup crumbled feta cheese
2 tablespoons red wine vinegar
6 cups fresh spinach
¾ cup pine nuts
Salt and pepper, to taste
Instructions
Step 1: Roast the eggplant
Preheat your oven to 425°F (218°C). Line a baking sheet with foil. Cut each eggplant in half lengthwise and place them skin-side down on the sheet. Brush with 2 tablespoons of olive oil and season with salt and pepper. Roast for 30 minutes.
Step 2: Make the filling
While the eggplant is roasting, mix the minced shallot, chopped parsley, garlic, and crumbled feta in a medium bowl. Season with salt and pepper to taste.
Step 3: Stuff the eggplant
After 30 minutes, remove the eggplant from the oven. Spoon the feta mixture over each half. Return to the oven and bake for another 15 minutes, until the eggplant is tender and the cheese is starting to brown. Let cool for 5 minutes.
Step 4: Prepare the salad
In a large bowl, whisk together the remaining 4 tablespoons of olive oil with the red wine vinegar. Season with salt and pepper. Add the spinach and pine nuts, and toss well to coat.
Step 5: Serve
Serve the warm stuffed eggplant alongside the fresh spinach salad. Enjoy the eggplant by scooping out the filling and flesh with a fork.
- Pro Tip
To add extra depth of flavor, lightly toast the pine nuts in a dry skillet over medium heat for 3–4 minutes before adding them to the salad. This brings out their nutty aroma and enhances their crunch!
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