Go Back
–+ servings
A serving bowl filled with grilled eggplant salad.

Grilled Eggplant Salad

This grilled eggplant salad is a super quick and easy side dish option that's not only delicious but also packed with nutrients. You can even top it off with some feta cheese for an extra burst of flavor, or simply enjoy it as it is. Plus, grilling the veggies gives it that awesome smoky taste that pairs perfectly with all your summer cookouts.
This recipe works on a pellet grill, charcoal grill, or propane grill.
5 from 5 votes
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 239kcal
Author: Pat Nyswonger

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. 

Notes

Salting the eggplant is optional. However, it helps remove any bitterness from the eggplant. It also draws out moisture and will prevent the salad from getting too wet.

Nutrition

Serving: 1 | Calories: 239kcal | Carbohydrates: 12g | Protein: 2g | Fat: 20g