Grilled Eggplant, Pear and Spinach Salad

A plate of Grilled Eggplant, Pear and Spinach Salad topped with pine nuts and shaved asiago next to a glass of red wine

There's something hearty and substantial about eggplant. This certainly is a vegetable that will fill you up and satisfy your hunger.

My favorite way to prepare eggplant is to slice it, brush both sides with olive oil, sprinkle them with a little salt and pepper and place them on the grill. I love the lightly charred, soft insides and the slightly crispy outer edge. I could eat the eggplant right off the grill just like that with nothing else added.

For this Grilled Eggplant, Pear and Spinach Salad however, I combined savory flavor of eggplant with the sweetness of pears. The pears were sliced and sautéed in a bit of butter and orange juice.

This might surprise you, but eggplant and pears go remarkably well together!

A closeup of a plate of Grilled Eggplant, Pear and Spinach Salad topped with pine nuts and shaved asiago

I placed the slices of eggplant which were softened by the heat of the grill on top of a beautiful bed of fresh baby spinach. I love how the fresh spinach slightly wilts after placing the warm slices of eggplant on top. A simple vinaigrette was sprinkled over the top. Then, the softened pears were scattered over the eggplant and topped with a handful of toasted pine nuts and asiago cheese. To finish, I drizzled a tiny bit of honey over it all.

A plate of Grilled Eggplant, Pear and Spinach Salad topped with pine nuts and shaved asiago

A wonderful, healthy and hearty salad that comes together in minutes. Easy and flavorful, this Grilled Eggplant, Pear and Spinach Salad is a great addition to your weeknight dinner rotation.

Grilled Eggplant, Pear and Spinach Salad

Grilled Eggplant, Pear and Spinach Salad - slices of eggplant softened by the heat of a grill on top of a beautiful bed of fresh baby spinach. A simple vinaigrette sprinkled over the top. Then, the softened pears are scattered over the eggplant and topped with a handful of toasted pine nuts and asiago cheese. To finish, a drizzle of honey over the top.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Salad
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 1/3 cup pine nuts, toasted
  • extra virgin olive oil
  • 1 medium eggplant, peeled and sliced lengthwise 1/4- thick
  • salt and pepper
  • 1 tablespoon butter
  • 2 inch pears, peeled, cored and sliced lengthwise 1/4 thick
  • juice of 1 small orange
  • 1 teaspoon orange zest
  • 2 cups fresh baby spinach
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons parsley, chopped
  • 1 teaspoon honey
  • thin shavings of asiago cheese

Instructions

  • Heat 1 teaspoon of olive oil in a small skillet on medium high heat. Add the pine nuts. Stir for 2-3 minutes until lightly browned. Remove pine nuts from skillet and set aside.
  • Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with a pinch of salt and pepper. Grill the eggplant over medium high heat until lightly browned and tender, about 3 minutes per side.
  • In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, about 3 minutes. Add the orange juice and orange zest and stir to coat completely.Cook for a minute more. Remove from the heat.
  • In a small bowl, whisk together 3 tablespoons of the olive oil, the vinegar, 1 tablespoon of the parsley and season with a pinch of salt and pepper.
  • Place the spinach on a platter and arrange the eggplant slices on top of the spinach. Drizzle the vinaigrette over the eggplant and spinach.
  • Arrange the pear slices over the eggplant and drizzle with the honey.
  • Scatter the pine nuts, cheese and remaining parsley over the top.
  • Serve.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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