This Eggplant Salad is a vibrant, flavor-packed dish that’s as quick to make as it is delicious. In just 30 minutes, you’ll have a medley of tender, smoky eggplant paired with crisp, fresh vegetables. The creamy texture of the eggplant contrasts beautifully with the crunch of cucumbers and peppers, while a zesty dressing ties it all together. It’s a feast for the senses that’s both light and satisfying.
Perfect for a quick lunch or a standout side, this salad brings a burst of Mediterranean-inspired flavors to your table. The smoky char of the eggplant, the brightness of lemon, and the hint of garlic create a harmony that’s irresistible. It’s a dish that’s as nourishing as it is flavorful, proving that healthy eating can be effortless and exciting.
Fresh & Flavorful Eggplant Salad Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice (or substitute with lime juice for a tangy twist)
- 2 garlic cloves, grated (use a microplane for best results)
- ½ teaspoon za’atar (a Middle Eastern spice blend; substitute with oregano if unavailable)
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- 1 medium eggplant (about 1 pound), cut into ½-inch-thick rounds
- 1 red bell pepper, stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomatoes, halved (use heirloom tomatoes for extra sweetness)
- ½ cup crumbled feta cheese (substitute with goat cheese for a creamier texture)
- ⅓ cup pickled red onions (store-bought or homemade)
- ⅓ cup fresh basil leaves, roughly torn
- ⅓ cup fresh mint leaves, roughly torn
Step-by-Step Eggplant Salad Instructions
- Prepare the dressing: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, za’atar, salt, and pepper. Set aside.
- Heat the grill: Preheat a grill or grill pan to medium-high heat (about 400°F/200°C).
- Season the veggies: Place the eggplant rounds and red pepper pieces on a large plate or baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Grill the veggies: Place the eggplant and red pepper on the hot grill. Cook for 2 to 5 minutes per side, or until well charred and tender (the eggplant should be soft but not mushy).
- Chop the grilled veggies: Remove the eggplant and red pepper from the grill and chop into 1-inch pieces.
- Combine with dressing: Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for 5 minutes to allow the flavors to meld.
- Add remaining ingredients: Fold in the cherry tomatoes, crumbled feta, pickled red onions, and half of the basil and mint leaves. Season with additional salt and pepper to taste.
- Garnish and serve: Transfer the salad to a serving dish and garnish with the remaining basil and mint leaves. Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This Eggplant Salad shines as a light lunch or a vibrant side dish. Serve it alongside grilled chicken, lamb kebabs, or falafel for a Mediterranean-inspired meal. For a heartier option, pair it with couscous or quinoa. It also makes a great topping for toasted pita bread or a fresh green salad.
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Swap the feta for goat cheese or omit it for a vegan version. Add roasted chickpeas for extra protein or toss in some olives for a briny kick. If you’re not a fan of za’atar, try using smoked paprika or cumin for a different flavor profile.
Quick Tips for Time-Saving Success
To save time, prep the dressing and chop the veggies ahead of time. Use store-bought pickled red onions if you’re short on time. If grilling isn’t an option, roast the eggplant and red pepper in the oven at 400°F (200°C) for 15-20 minutes until tender and charred.
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time! Serve it cold or at room temperature—reheating isn’t necessary. If the salad seems dry after storage, drizzle a little extra olive oil and lemon juice before serving.
Grill Like a Pro: Equipment Guidance
A grill pan works perfectly if you don’t have an outdoor grill. Make sure it’s well-heated before adding the veggies to achieve those beautiful char marks. Brush the pan lightly with oil to prevent sticking. For even cooking, flip the eggplant and peppers halfway through grilling.
Eggplant Salad
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, grated
- ½ teaspoon za’atar
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- 1 medium eggplant, 1 pound, cut into ½-inch-thick rounds
- 1 red bell pepper, stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ⅓ cup Pickled Red Onions
- ⅓ cup fresh basil leaves
- ⅓ cup fresh mint leaves
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
- Heat a grill or grill pan to medium-high heat.
- Place the eggplant and red pepper pieces on a large plate or in a large baking dish and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Place the eggplant and pepper on the hot grill and cook for 2 to 5 minutes per side, or until well charred and tender. Remove from the grill and chop into 1-inch pieces.
- Add the grilled veggies to the bowl with the dressing and stir to coat. Let sit for 5 minutes, then fold in the tomatoes, feta, pickled red onions, and half the basil and mint. Season to taste, garnish with the remaining basil and mint, and serve.