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).
Leftover Roast Lamb Eggplant Spinach Salad
A great way to use up leftover lamb or get a hearty meal without a lot of cooking. This works for dinner or for lunch.
- 1/4 lb. or so leftover roast lamb (or one lamb chop, broiled), cut into cubes
- 5-6 slices eggplant, cut into 1/4 inch strips
- 1T olive oil
- 1 1/2 to 2 cups spinach, washed
- 1/2 beefsteak tomato, cut in wedges (or 4-6 cherry tomatoes)
- sliced cucumber (about 1/4 cup)
Lemon Garlic Mayonnaise Dressing
- 1 small clove garlic, mashed
- pinch kosher salt
- 2 T mayonnaise
- 1 1/2 tsp olive oil
- 3/4 tsp lemon juice
- salt and pepper to taste
- If using pre-cooked lamb, take it out of the fridge and let it come to room temperature. If you are cooking a lamb chop, broil it for 7-8 minutes (turning once) and let cool while you prepare the eggplant.
- Spread the eggplant out on a colander or a cutting board and sprinkle with salt. Let stand for 15 minutes and then rinse.
- Dry off the eggplant with a paper towel.
- Heat the oil in a small skillet and add the eggplant slices. Sauté until the eggplant turns golden brown.
- Add the spinach, eggplant, and lamb to a medium-size bowl.
- Add the cucumber and tomatoes.
- Combine the dressing ingredients in a small bowl and mix to combine. Taste and correct seasoning and/or add more lemon juice if necessary.
- Pour dressing over the salad.
Leftover Roast Lamb Eggplant Spinach Salad Substitutions and Variations
- 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
More Lamb Recipes for One Person
Marinate this overnight, then roast it slowly in a low oven to bring out the full flavor.
Moroccan Lamb Stew with Almonds and Raisins
A Jewish-Moroccan recipe fit for a feast. The raisins add sweetness and complement the lamb beautifully.
One Person Slow Roasted Lamb Breast Provencal Recipe
Cooked slowly and topped with a mixture of garlic, olive oil, rosemary and bread crumbs.
Meaty, rich lamb burgers stuffed with garlic and salty feta. Served with a cucumber yogurt sauce. Make the burgers ahead and let the ingredients blend for full flavor.