Grilled Eggplant Salad

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Metabolic Medical Center - Metabolic Recipes

You may certainly use whatever variety of eggplant you prefer. For this recipe, we used globe eggplant because it yields a firm flesh, fewer seeds and is easy to cut into planks.

Serves 4 Cook Time 10 Minutes

2 Tbsp tahini
1/4 Cup extra-virgin olive oil
2 Tbsp fresh lemon juice
1 clove garlic, minced
2 tsp low-sodium soy sauce
2 medium globe eggplants, trimmed and cut into 1 inch planks
1 (5oz) bag baby spinach


  1. Whisk the tahini, 2 tablespoon oil, lemon juice, garlic , and soy sauce in a small bowl until smooth. Season this with a little salt and pepper.
  2. Brush both sides of the eggplant with this mixture and grill the eggplant over a very hot grill until well browned and tender (about 4 minutes per side). Transfer the eggplant to a cutting board and slice in half lengthwise. Toss the eggplant into the dressing bowl and coat well.
  3. Remove the eggplant and set aside. Toss the dressing in a bowl over the spinach, add the eggplant, serve and enjoy.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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