1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

2

Slice the eggplant into half-inch rounds and place them on a baking sheet lined with parchment paper.

3

Drizzle 2 tablespoons of olive oil over the eggplant, then sprinkle with salt and black pepper.

4

Toss to coat and roast in the oven for about 25-30 minutes, turning halfway through, until golden brown and tender.

5

While the eggplant is roasting, wash the spinach leaves thoroughly and place them in a large salad bowl.

6

In a small bowl, whisk together the remaining olive oil and balsamic vinegar to create a dressing.

7

Once the eggplant is done roasting, allow it to cool slightly, then add it to the bowl with spinach.

8

Pour the dressing over the salad and toss gently to combine.

9

Top with grated parmesan cheese and nuts for an extra crunch before serving.

4

• Add roasted red peppers for an added layer of flavor.
• Incorporate quinoa or couscous for a heartier meal.
• Experiment with different cheeses like feta or goat cheese for a unique twist.

• For a burst of flavor, marinate the eggplant in a mixture of olive oil, garlic, and herbs before roasting.
• To enhance the salad's texture, consider adding crispy bacon or pancetta.
• Serve the salad chilled for a refreshing experience on hot days.

• fat: 18 grams
• fiber: 6 grams
• protein: 8 grams
• calories: 250
• carbohydrates: 20 grams

This salad is rich in vitamins and antioxidants from spinach and eggplant, providing a healthy mix of fiber and nutrients that support heart health and digestion.

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