This Grilled Eggplant Salad is a vibrant, Mediterranean-inspired dish bursting with smoky, fresh flavor. Grilled eggplant rounds are paired with juicy cherry tomatoes, crisp red onions, and fragrant herbs, all tossed in a zesty lemon-garlic dressing. Serve it as a refreshing side or a satisfying vegetarian main — it’s light, healthy, and irresistibly tasty.
Ingredients
- 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
- Preheat grill or grill pan to medium-high heat.
- Brush eggplant slices with olive oil and season with salt and pepper.
- Grill eggplant for 3–4 minutes per side, until tender and nicely charred. Let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
- In a large bowl, combine grilled eggplant, cherry tomatoes, red onion, parsley, and mint.
- Drizzle with dressing and toss gently to combine.
- Top with crumbled feta, if using, and serve at room temperature or slightly chilled.
Notes
- Let the salad marinate for 20–30 minutes to deepen the flavor.
- Add chickpeas or grilled halloumi for extra protein.
- Delicious alongside grilled meats, fish, or part of a mezze platter.
FAQs
Can I make this ahead of time? Yes, it actually gets better after sitting for a bit. Store in the fridge for up to 2 days.
Do I have to use mint? No — it’s optional, but it adds a refreshing touch. Basil or dill can be used instead.
Grilled Eggplant Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Grilled Eggplant Salad is a vibrant, Mediterranean-inspired dish bursting with smoky, fresh flavor. Grilled eggplant rounds are paired with juicy cherry tomatoes, crisp red onions, and fragrant herbs, all tossed in a zesty lemon-garlic dressing. Serve it as a refreshing side or a satisfying vegetarian main — it’s light, healthy, and irresistibly tasty.
Ingredients
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
Preheat grill or grill pan to medium-high heat.
Brush eggplant slices with olive oil and season with salt and pepper.
Grill eggplant for 3–4 minutes per side, until tender and nicely charred. Let cool slightly.
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the dressing.
In a large bowl, combine grilled eggplant, cherry tomatoes, red onion, parsley, and mint.
Drizzle with dressing and toss gently to combine.
Top with crumbled feta, if using, and serve at room temperature or slightly chilled.
Notes
Let the salad marinate for 20–30 minutes to deepen the flavor.
Add chickpeas or grilled halloumi for extra protein.
Delicious alongside grilled meats, fish, or part of a mezze platter.
- Prep Time: 10 minutes