Food Yoga – Grilled Rosemary Rubbed Eggplant and Spinach Salad

Grilled Rosemary Rubbed Eggplant and Spinach Salad, meatless monday, inspired recipes, vegetarian, easy dinners
Have no fear, a Meatless Monday idea is here!

Eggplant. I love it. Really, really love it. Smothered in marinara or as a part of lasagna, oh mama. But grilled eggplant is simply the greatest. It doesn’t float like a butterfly or anything but rub it with rosemary, thyme, lemon zest and garlic? Your family will be calling you the greatest.

 

Ingredients

For the rub

1 t lemon zest

3 cloves garlic

3-4 sprigs fresh rosemary

3-4 springs of thyme

1/2 kosher salt

1T olive oil

A few turns of fresh black pepper

1 T fresh oregano or 1/2 T dried oregano

 

For the salad

  • eggplant cut into 3/4 in rounds
  • zucchini cut into 3/4 in rounds
  • cherry tomatoes sliced in half
  • heirloom tomatoes (Optional. They just happened to be sale and they NEVER have them) diced or chopped
  • fresh spinach
  • juice from one lemon
  • 1 T light tasting olive oil
  • 2 T crumbled feta

 

Preparation

  1. Blend the ingredients in your food processor
  2. Rub eggplant and zucchini
  3. Grill until tender about 3 minutes on each side
  4. Cut eggplant into quarters
  5. Gently toss all ingredients in a bowl

 

This is yoga. And it is aubergine.

Namaste y’all.

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2 thoughts on “Food Yoga – Grilled Rosemary Rubbed Eggplant and Spinach Salad

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