Jam Scott
Fresh, smoky, and loaded with Mediterranean flair, this Eggplant Salad is not your average side dish. With roasted or grilled eggplant as its star, the salad combines juicy tomatoes, crisp red onions, and fragrant herbs all dressed in a garlicky olive oil vinaigrette. It’s colorful, flavorful, and just as good chilled as it is at room temperature.
Whether you’re serving it up as part of a mezze spread, a hearty salad course, or even a topping for grilled flatbreads, this eggplant salad is incredibly versatile. It celebrates the bold textures and deep umami of eggplant while staying light and refreshing enough for warm-weather meals.
What Kind of Eggplant Should I Use?
The best eggplant for this salad is the slender Japanese or Italian variety. These types are tender, have fewer seeds, and grill beautifully. If using globe eggplants, be sure to salt and drain them first to reduce bitterness.
Ingredients for the Eggplant Salad
Eggplant – The heart of the dish. Grilling or roasting brings out its smoky flavor and rich, soft texture.
Tomatoes – Adds brightness and juiciness. Use ripe, firm tomatoes to balance the creamy eggplant.
Red Onion – For a crisp, peppery crunch and slight sharpness that cuts through the richness.
Garlic – Infuses the dressing with bold, aromatic flavor. A little goes a long way.
Fresh Herbs (Parsley, Dill) – Brings freshness and color. These herbs enhance the salad’s vibrant notes.
Olive Oil – High-quality extra virgin olive oil ties everything together and deepens the flavor.
Lemon Juice or Vinegar – Adds the needed acidity to brighten up the salad.
Salt & Pepper – Essential for seasoning and balance.
How To Make the Eggplant Salad
Step 1: Prep the Eggplant
Slice the eggplant into thick rounds or long strips, depending on your preference. Lightly salt them and let sit for 20–30 minutes to draw out bitterness. Pat dry with paper towels.
Step 2: Cook the Eggplant
Grill or roast the eggplant until tender and golden. For grilling, use medium-high heat for about 4–5 minutes per side. If roasting, bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
Step 3: Chop the Veggies
Dice the tomatoes and finely chop the red onion. Set them aside in a large mixing bowl.
Step 4: Make the Dressing
In a small bowl, whisk together olive oil, lemon juice or vinegar, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning.
Step 5: Combine Everything
Once the eggplant is slightly cooled, cut it into bite-sized pieces. Add to the bowl with tomatoes and onion. Pour over the dressing and toss gently to coat.
Step 6: Add the Herbs
Finish by folding in freshly chopped parsley and dill. Let the salad sit for at least 15 minutes before serving to allow flavors to meld.
How to Serve and Store Eggplant Salad
Eggplant Salad can be served warm, room temperature, or cold—it adapts to whatever your menu calls for. For a light lunch, pair it with crusty bread or stuff it into pita pockets. It also works well as a side to grilled meats, fish, or falafel.
To store, place leftovers in an airtight container and refrigerate for up to 3 days. The flavors deepen as it sits, making it a great make-ahead dish. Avoid freezing, as the texture of eggplant can become mushy once thawed.
Frequently Asked Questions
How do I keep the eggplant from becoming too oily?
Eggplant soaks up oil quickly. Brush lightly with oil before cooking instead of drizzling it, or roast it with minimal oil on parchment to reduce absorption.
Can I use other vegetables in this salad?
Absolutely! Roasted bell peppers, zucchini, or even chickpeas make great additions to this salad.
Do I have to peel the eggplant?
No need to peel unless you prefer it. The skin adds structure and a pleasant chew, especially when grilled.
Is it okay to make this salad in advance?
Yes, and it’s even better after sitting for a few hours or overnight. Just give it a gentle toss before serving.
Can I use dried herbs instead of fresh?
Fresh herbs are ideal, but if you’re in a pinch, use half the amount of dried herbs as a substitute.
Want More Salad Ideas with a Twist?
If you loved this Eggplant Salad, you’ll definitely want to try these other flavor-packed creations:
- Millionaire Peach Salad for a sweet and creamy delight.
- Summer Perfect Watermelon Cucumber Salad that refreshes with every bite.
- Popcorn Salad if you’re in the mood for something creamy and crunchy.
- Classic Coleslaw that goes with just about everything.
- Mexican Street Corn Potato Salad bursting with bold, zesty flavor.
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Eggplant Salad
- Total Time: 55 minutes
- Yield: 4 servings
Description
A bold and refreshing Mediterranean-style salad made with smoky grilled eggplant, ripe tomatoes, and a vibrant garlic-herb vinaigrette. This dish works beautifully as a side or a light standalone meal.
Ingredients
2 medium eggplants
2 large ripe tomatoes
1 small red onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice (or white wine vinegar)
Salt, to taste
Black pepper, to taste
Instructions
- Slice the eggplants into rounds or long strips. Lightly salt and set aside for 20–30 minutes to draw out bitterness. Pat dry.
- Grill or roast eggplant until golden and tender. For grilling: cook 4–5 mins per side. For roasting: bake at 400°F for 25–30 mins.
- Dice tomatoes and finely chop red onion. Place in a large bowl.
- In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
- Cut cooked eggplant into bite-sized pieces and add to the bowl with tomatoes and onion.
- Pour dressing over the salad and toss gently.
- Fold in parsley and dill. Let sit for at least 15 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizers
