Grilled Eggplant Salad is a delicious and satisfying dish that highlights the smoky, tender texture of grilled eggplant paired with fresh vegetables, herbs, and a tangy dressing. Whether served warm or chilled, this Mediterranean-inspired salad is a healthy and versatile option perfect as a side or a light main course.
Why You’ll Love This Recipe
- Smoky, charred flavor from grilled eggplant
- Packed with fresh vegetables and herbs
- Naturally vegetarian and gluten-free
- Great warm, at room temperature, or chilled
- Easy to prep ahead for parties or weekday meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggplant, sliced into rounds
- Olive oil
- Cherry tomatoes, halved
- Red bell pepper, grilled and sliced
- Crumbled feta cheese
- Fresh basil or mint leaves
- Pickled red onions or thinly sliced red onion
- Lemon juice
- Garlic, minced or grated
- Salt and black pepper
- Optional: za’atar, balsamic glaze, or chili flakes
Directions
- Prep the eggplant: Slice the eggplant into ½-inch thick rounds. Salt lightly and let sit for 15–20 minutes to draw out moisture. Pat dry.
- Grill the eggplant: Brush both sides with olive oil. Grill over medium-high heat for 2–3 minutes per side, until tender and grill-marked.
- Grill the bell pepper: Roast or grill the pepper until charred. Let it steam in a covered bowl, then peel and slice.
- Make the dressing: In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Assemble the salad: Combine grilled eggplant, grilled pepper slices, cherry tomatoes, red onion, feta, and herbs in a bowl or platter. Drizzle with the dressing and toss gently.
- Serve: Serve immediately or let it sit for 10–15 minutes for the flavors to meld.
Servings and timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Add chickpeas or lentils for extra protein
- Swap feta with goat cheese or omit for a vegan version
- Add arugula or spinach for extra greens
- Sprinkle with toasted pine nuts or walnuts for crunch
- Use balsamic glaze instead of lemon dressing for a sweeter touch
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days
- Reheating: Best served at room temperature; you can gently warm it if desired
- Freezing: Not recommended due to texture changes in grilled vegetables
FAQs
Can I use other types of eggplant?
Yes, globe, Italian, or even Japanese eggplants work well—just adjust grilling time for thinner varieties.
Should I peel the eggplant?
Not necessary, but you can if you prefer a softer texture.
Can I make this salad ahead of time?
Yes, grill the vegetables and make the dressing in advance. Combine just before serving.
What’s the best way to grill eggplant?
Use a grill or grill pan over medium-high heat, and brush slices with oil to prevent sticking.
Can I make this vegan?
Absolutely—just skip the feta or use a plant-based cheese alternative.
What herbs pair best with grilled eggplant?
Basil, mint, and parsley all work well. Dill or cilantro can be added for a twist.
What can I serve with this salad?
Great with grilled chicken, lamb, fish, or as part of a mezze platter with hummus and pita.
How do I keep the eggplant from being bitter?
Salting the slices before grilling helps reduce bitterness and moisture.
Can I add grains to this salad?
Yes—bulgur, couscous, quinoa, or farro all make great additions.
Is this salad served hot or cold?
It’s delicious warm, at room temperature, or chilled—your choice!
Conclusion
Grilled Eggplant Salad is a deliciously smoky, veggie-packed dish that’s as nourishing as it is flavorful. With a mix of textures, herbs, and tangy dressing, it’s a great go-to for summertime dining or anytime you want a healthy, satisfying salad with a Mediterranean flair.
PrintGrilled Eggplant Salad
This Grilled Eggplant Salad is smoky, savory, and bursting with Mediterranean flavor. Tender slices of grilled eggplant are tossed with cherry tomatoes, fresh herbs, and a simple lemon-garlic dressing. It’s light, healthy, and works beautifully as a side dish or a vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
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2 medium eggplants, sliced into ½-inch rounds
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1 tbsp olive oil (for brushing)
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Salt and pepper, to taste
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1 cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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¼ cup fresh parsley, chopped
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2 tbsp fresh mint, chopped (optional)
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2 tbsp crumbled feta (optional)
For the dressing:
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3 tbsp olive oil
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1 tbsp lemon juice
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1 clove garlic, minced
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½ tsp dried oregano
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Salt and pepper, to taste
Instructions
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Preheat your grill or grill pan to medium-high heat.
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Brush eggplant slices lightly with olive oil and season with salt and pepper.
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Grill the eggplant for 3–4 minutes per side, or until tender and grill marks appear. Remove and let cool slightly.
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In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, garlic, oregano, salt, and pepper.
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In a large bowl, combine grilled eggplant, cherry tomatoes, red onion, parsley, and mint.
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Drizzle with dressing and toss gently to coat.
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Top with crumbled feta if using, and serve at room temperature or slightly chilled.
Notes
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For extra flavor, let the salad marinate for 20–30 minutes before serving.
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Add chickpeas or grilled halloumi to make it a more filling meal.
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This salad pairs well with grilled meats or as part of a mezze platter.