Salad of Baby Spinach, Caramelized Onions, and Roasted Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This salad is a whole meal and perfect for any time of the year, especially during the season when your garden-fresh spinach is young and tender.



  • 2 small white or Sicilian eggplants, or other small eggplants
  • Salt
  • 1 large sweet onion


  1. To begin preparing the salad, preheat the oven to 400°F. Cut the eggplants into ½-inch rounds. Separate the rounds and place them in a bowl. Sprinkle generously with sa