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Grilled Eggplant and Cherry Tomato Salad

Cooking Time:
15 mins


1 punnet Cherry Burst cherry tomatoes

1 Flavorite Eggplant

100g Spinach

Sprinkle of sesame seeds

1 lemon

4 tbs olive oil


Step 1

Roughly chop spinach and slice Cherry Burst tomatoes in half.

Step 2

Slice the eggplant into 2cm thick rounds and generously season with salt. In a frypan over a medium heat, warm 2 tablespoons of oil and then place in eggplant to grill for 3 minutes on each side. Once eggplant is soft in the middle, remove from frying pan and set aside to cool.

Step 3

Zest and juice the lemon. In a small bowl, combine the lemon zest and juice with 2 tablespoons of oil and season with salt and pepper.

Step 4

In a salad bowl, toss the spinach with the grilled eggplant and Cherry Burst tomatoes. Drizzle with dressing to serve.

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