This grilled eggplant salad is a fast and easy side dish option that is delicious and nutritious. Serve it with a sprinkling of feta cheese for an extra flavor boost, or enjoy it as is. Grilling the veggies gives it a deep smoky flavor that goes well with all your summer cookouts.
Grilled Eggplant Salad
This is one of my favorite ways to cook eggplant. It’s quick and easy to make, healthy, and always a crowd pleaser. The smoky flavor from the grill is balanced out nicely with a light vinaigrette dressing for an unbeatable combination.
❤️ Here is Why This Recipe Works
- The grilling process lends a unique smoky flavor to the eggplant. It gets lightly charred on the outside and soft and creamy on the inside.
- Grilling the tomatoes and onion slices gives them a deeper flavor and brings out a subtle sweetness in them.
- Salting the eggplant slices before grilling will remove any bitterness. It also helps to draw out some of the moisture, which keeps them from becoming soggy.
- The dressing for this salad is a simple vinaigrette that lets the flavors in the grilled veggies shine.
? The Ingredients for Cold Eggplant Salad
Here is a list of the ingredients you will need for this grilled eggplant salad. Scroll down to the printable recipe card for all the details.
- Eggplants. I like to use large globe eggplants for this recipe because the larger slices are less likely to fall between the grill grates.
- Tomatoes. Choose large firm tomatoes. If they’re too soft, they will get mushy on the grill.
- Red onion. Slice the onion pretty sick, so it stays together on the grill.
- Salt.
- Cooking oil. Use a cookie oil that has a high smoke point since you will be grilling on a pretty high heat. Refined avocado oil, canola oil, or peanut oil work well.
- Parsley
- Green onions.
- Fresh basil.
- Vinaigrette. You can make the vinaigrette that we have in the recipe card, or you can use a store-bought dressing if you want to take a shortcut.
?? How to Make Our Grilled Eggplant Salad Recipe
Here is a brief overview to get an idea of what to expect with the recipe.
Scroll down to the printable recipe card for all the details.
- Slice the veggies into ½ inch thick rounds. Lay the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for 30 minutes while the grill heats up.
- Whisk the vinaigrette in a dish or pour everything in a jar and shake well.
- Wipe the salt off the eggplant slices with a paper towel and brush each side with oil. Brush the tomato and onion slices with oil as well.
- When the grill gets hot, place the vegetables directly on the grill grates. Grill the tomatoes for 2 to 3 minutes per side and the eggplant and onion slices for 5 to 8 minutes per side or until charred on the outside.
- Slice the veggies into ½ inch cubes and toss in a bowl. Add the scallions, parsley, and basil.
- Drizzle the vinaigrette over the salad and toss. Serve at room temperature or chilled.
✅ Recipe Variations
Grilled eggplants have an amazing smoky flavor and are a great way to add some plant-based goodness to your diet. Here are a few delicious variations to this eggplant salad:
Mediterranean Style Salad:
Add some chopped Kalamata olives, feta cheese, and a sprinkle of oregano to give the salad a Mediterranean twist.
Eggplant and Lentils Salad:
For added protein, toss in some cooked lentils for a protein-packed eggplant salad. This also makes the salad more filling. Or, instead of lentils, you can add garbanzo beans or black beans for a hearty, nutrient-rich dish.
Garden Veggies Eggplant Salad:
Add zucchini, bell peppers, asparagus, and mushrooms to the eggplant salad. You can also switch up the dressing, using balsamic or Italian vinaigrette.
No matter how you decide to make it, this eggplant salad is sure to be a hit! The beauty of a salad is in its flexibility.
More Grilling Recipes
- Chipotle Chocolate BBQ Sauce
- Smoked Onions
- Smoked London Broil
- Bacon Wrapped Smoked Meatloaf
- 35 Grill Master Traeger Recipes
? Tips for Success
- Salting the eggplant is optional, but it removes any bitter flavor and helps draw out moisture so the salad won’t get watery. The older, more mature your eggplant is, the more bitter it will taste so you can skip the salting if you have a young, freshly picked eggplant.
- Make sure the grill is hot before you start cooking the vegetables to get those lovely char marks on them.
- For a smoky flavor, try adding 1 teaspoon of smoked paprika to the vinaigrette.
- Serve warm or cold. I like to let the salad hang out in the fridge for a few hours so the flavors can really meld together.
- The cooking time will vary depending on how thick you slice the veggies.
- Don’t peel the eggplant before grilling. The skin helps keep it together while grilling and adds a nice texture. Or you can cut the skin off after the eggplant is finished grilling.
?️ How to Serve Grilled Eggplant Salad
This versatile grilled eggplant veggie salad pairs well with a variety of dishes. Here are some serving suggestions:
- Sandwich Filling: Use it as a nutritious and delicious filling in a sandwich or wrap. Try it with our tri tip sandwich or our Italian pressed sandwich.
- Pasta Addition: Toss it with your favorite pasta for a quick, healthy meal. Try it with our bacon and leek pasta.
- Pizza Topping: Add it as a topping on a pizza for a burst of freshness and unique flavor. Make our homemade quick pizza dough and spread it with Lebanese garlic sauce before topping it with this eggplant salad.
- Side Dish: Serve it as a refreshing side to a hearty main dish like roasted rack of lamb, smoked beer can chicken, or our Thai pork satay.
In addition, it can be enjoyed on its own as a light meal, especially on hot summer days when you’re looking for something refreshing and light.
⏲ Storage and Reheating
Store leftover eggplant salad in an airtight container and refrigerated for up to 3 days. The eggplant will continue to soften as it sits, but it is still delicious.
Veggie Salad with Grilled Eggplant
The grilled eggplant is the star of the show in this salad, and it pairs wonderfully with the combination of fresh vegetables. The eggplant has a meaty texture and smoky flavor that makes this a filling and hearty salad.
? More Eggplant Recipes
If you love eggplant, then you’ll love these recipes.
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Grilled Eggplant Salad
Ingredients
Vinaigrette
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 2 garlic cloves finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Grilled Eggplant Salad
- 2 medium eggplants
- 2 large tomatoes
- 1 large red onion
- 1 tablespoon Kosher salt
- 3 to 4 tablespoons cooking oil
- ¼ cup chopped fresh parsley
- 2 green onions scallions, thinly sliced
- 3 tablespoons chopped fresh basil
Instructions
- Make the Vinaigrette
- Combine the ingredients for the vinaigrette in a jar and shake vigorously until emulsified. Set aside for later.
- Preheat the grill to medium high (about 400°F).
- Make the Salad
- Slice the eggplants, tomatoes, and red onion into ½ inch thick rounds. Lay the eggplant slices on a baking sheet and sprinkle each side with salt and let them sit for 30 minutes while the grill heats up.
- Wipe the salt off the eggplant slices with a paper towel and brush each side with oil. Brush the tomato and onion slices with oil as well.
- When the grill gets hot, place the eggplant, tomatoes, and onion slices directly on the grill grates. Grill the tomatoes for 2 to 3 minutes per side and transfer to a cutting board. Grill the eggplant and onion slices for 5 to 8 minutes per side or until charred on the outside and the eggplant is tender. Transfer to a cutting board.
- Slice the veggies into ½ inch cubes and transfer to a bowl. Add the scallions, parsley, and basil.
- Drizzle the vinaigrette over the salad and toss. Serve at room temperature or chilled.
John@Kitchen Riffs
Wednesday 30th of July 2014
We're not growing eggplant in our garden this year, but that's OK because we're getting wonderful local ones at farmer's markets and in the grocery store. Great way to use it -- thanks.
Pat
Wednesday 30th of July 2014
John, this is so easy and delicious. Thanks for your comments :)