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© Meredith Corporation. All rights reserved. Used with permission.
(6 side-dish servings)
Combine garlic powder, pepper and salt in a small bowl. Place half of this mixture in another small bowl; add tomatoes, 1 tablespoon oil, oregano, thyme and vinegar. Transfer mixture to a food processor or blender. Cover and process or blend until combined but still chunky. Set aside.
Brush eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.
For a charcoal or gas grill, place eggplant slices on the grill rack directly over medium heat. Grill, covered, for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling.
To serve, arrange spinach and arugula on a serving platter or on 6 salad plates. Top with eggplant slices, goat cheese and pine nuts. Spoon or drizzle tomato dressing over salads.