Brazilian Spinach and Eggplant Salad with Spicy Soy‑Lime Glaze

Ingredients

• 1 large Eggplant
• 6 cups Fresh spinach leaves
• 2 tablespoons Olive oil
• 3 tablespoons Low‑sodium soy sauce
• 2 tablespoons Fresh lime juice
• 1 teaspoon Gochujang (Korean chili paste)
• 1 clove Garlic, minced
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Slice the eggplant into ½‑inch thick rounds, brush both sides with 1 tablespoon of olive oil, and season lightly with salt and pepper.

2. 2

   Preheat a grill or grill pan over medium‑high heat (about 5 minutes). Grill the eggplant slices for 3‑4 minutes per side, until tender and grill marks appear; set aside.

3. 3

   In a small saucepan, combine the soy sauce, lime juice, gochujang, minced garlic, the remaining 1 tablespoon olive oil, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring constantly, and reduce for 2‑3 minutes until slightly thickened.

4. 4

   While the glaze is reducing, place the spinach in a large skillet over medium heat, add a splash of water if needed, and toss just until wilted, about 2 minutes; remove from heat.

5. 5

   Arrange the grilled eggplant slices on a serving platter, top with the wilted spinach, and drizzle the spicy soy‑lime glaze evenly over the salad.

6. 6

   Serve immediately, optionally garnished with a few extra lime zest or sliced green onion if desired.