Hot. Cold. Then hot again. Anyone else getting whiplash from this weather? The calendar says fall, but the thermometer reads summer. To beat the heat, try a leftover roast lamb eggplant spinach salad. You can use leftover lamb from my Greek lamb breast recipe, or just broil a lamb chop.
This salad is a festival of tastes, textures, and colors. You get luscious lamb topped with tender golden-brown eggplant over earthy spinach, refreshing crisp cucumbers, and sweet tomatoes. Then the whole thing is finished with a rich garlicky lemon mayonnaise.
I’ve sauteed the eggplant in a skillet (because I didn’t want to heat up the oven), but you can grill it if you prefer, or bake it in the oven (400 degrees for about 20 minutes). Then just add spinach and your favorite salad ingredients.
I have adapted this from a Silver Palate cookbook recipe which called for pignoli nuts and olives. I had neither, so I filled in with cucumber and tomato. You could also put in mushrooms, sprouts, experiment with different kinds of olives, or top it with toasted nuts. See the “substitutions” section below for more ideas.
You can either make the mayonnaise from scratch (homemade mayonnaise is divine, just remember to use it up quickly), or just dress up some store-bought mayonnaise with a bit of garlic and lemon juice. I like to “freshen” up commercially made mayo with lemon and olive oil whenever I use it. It tastes more like homemade that way.
Have this for a quick dinner, or make it for lunch. I think of it as an entree salad; it works for any time you want something filling without a lot of fussing (or waiting).
- Top with pignoli nuts, chopped almonds, or chopped walnuts
- Add 1/4 C feta cheese and some mint
- Add some sliced apples
- Make some orzo and add that to the salad
- Try different veggies like zucchini, bell pepper or squash
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