Food Yoga – Grilled Rosemary Rubbed Eggplant and Spinach Salad

Eggplant. I love it. Really, really love it. Smothered in marinara or as a part of lasagna, oh mama. But grilled eggplant is simply the greatest. It doesn’t float like a butterfly or anything but rub it with rosemary, thyme, lemon zest and garlic? Your family will be calling you the greatest.

Ingredients

For the rub

1 t lemon zest

3 cloves garlic

3-4 sprigs fresh rosemary

3-4 springs of thyme

1/2 kosher salt

1T olive oil

A few turns of fresh black pepper

1 T fresh oregano or 1/2 T dried oregano

For the salad

• eggplant cut into 3/4 in rounds
• zucchini cut into 3/4 in rounds
• cherry tomatoes sliced in half
• heirloom tomatoes (Optional. They just happened to be sale and they NEVER have them) diced or chopped
• fresh spinach
• juice from one lemon
• 1 T light tasting olive oil
• 2 T crumbled feta

Preparation

1. Blend the ingredients in your food processor
2. Rub eggplant and zucchini
3. Grill until tender about 3 minutes on each side
4. Cut eggplant into quarters
5. Gently toss all ingredients in a bowl

This is yoga. And it is aubergine.

Namaste y’all.