Barbecued Eggplant Salad

Barbecued Eggplant Salad

A BBQ dish that is perfect for party or summer.


4 stars 4 stars 4 stars 4 stars (15 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 3 Tbsp olive oil
  • 2 eggplant, cut into thin slices
  • 1 zucchini, sliced
  • 2 small onions, quartered
  • 3 ripe tomatoes, halved
  • 2 cup spinach leaves, washed and trimmed
  • 1 pinch black pepper, to taste
  • 4 fresh basil leaves, (4 - 8 for garnish)


Brush both sides of eggplant, zucchini, onion wedges and tomatoes with olive oil.

Barbecue eggplant, zucchini and onions for about 3 minutes on each side or until tender. Barbecue tomatoes for 2 minutes on each side or until warmed through.

Place spinach leaves onto a serving platter or individual plates. Top with eggplant, zucchini, tomatoes and onions. Sprinkle with black pepper and garnish with basil leaves.

Thanks to Fresh Finesse