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Grilled Eggplant Salad

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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.

Ingredients

Scale

  • 2 medium eggplants, sliced into ½-inch rounds

  • 1 tbsp olive oil (for brushing)

  • Salt and pepper, to taste

  • 1 cup cherry tomatoes, halved

  • ¼ cup red onion, thinly sliced

  • ¼ cup fresh parsley, chopped

  • 2 tbsp fresh mint, chopped (optional)

  • 2 tbsp crumbled feta (optional)

For the dressing:

  • 3 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 clove garlic, minced

  • ½ tsp dried oregano

  • Salt and pepper, to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat.

  2. Brush eggplant slices lightly with olive oil and season with salt and pepper.

  3. Grill the eggplant for 3–4 minutes per side, or until tender and grill marks appear. Remove and let cool slightly.

  4. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, garlic, oregano, salt, and pepper.

  5. In a large bowl, combine grilled eggplant, cherry tomatoes, red onion, parsley, and mint.

  6. Drizzle with dressing and toss gently to coat.

  7. Top with crumbled feta if using, and serve at room temperature or slightly chilled.

Notes

  • For extra flavor, let the salad marinate for 20–30 minutes before serving.

  • Add chickpeas or grilled halloumi to make it a more filling meal.

  • This salad pairs well with grilled meats or as part of a mezze platter.

 

Find it online: https://ukfinda.com/grilled-eggplant-salad/