Grilled Eggplant Salad Recipe

Prepare eggplants

Wash and dry the eggplants. Slice into 1/2-inch (about 1.3 cm) thick rounds or lengthwise planks if you prefer a more rustic presentation. If using larger globe eggplants, halve lengthwise and score flesh in a diamond pattern to help them cook through.

Salt and rest (optional)

If your eggplants taste bitter or are very watery, sprinkle both sides lightly with 1/2 teaspoon kosher salt and let sit on a rack or paper towel for 15–20 minutes. Pat dry with a paper towel before proceeding.

Oil and season

Brush both sides of the eggplant slices with 2–3 tablespoons olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributing evenly.

Grill

Preheat a grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Grill the eggplant slices 3–5 minutes per side until well-marked, tender, and slightly charred. For thicker pieces, cover or lower heat and cook a few minutes longer until the flesh is soft. Transfer to a plate and let cool slightly.

Cut for salad

Once cool enough to handle, cut grilled eggplant into bite-size strips or 1-inch pieces for easy tossing with the salad.

Mince or grate the garlic clove and place in a small bowl or jar. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Whisk or shake vigorously until the dressing emulsifies and is well combined. Taste and adjust acidity or salt: add a little more lemon or vinegar if needed, or a pinch more salt.

In a large bowl combine the grilled eggplant pieces, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint if using.

Pour the dressing over the warm (or room-temperature) eggplant and vegetables. Gently toss to coat, taking care not to mash the eggplant. Warm eggplant absorbs dressing nicely and helps meld flavors.

Taste and adjust seasoning with salt and pepper as needed. If using, sprinkle 1/2 cup crumbled feta or goat cheese and 2 tablespoons toasted pine nuts or chopped walnuts over the top. Finely grate or zest 1 teaspoon lemon zest over the salad for brightness, if desired.

Let the salad rest for 10–15 minutes to allow flavors to marry, then serve at room temperature. This salad can also be chilled and served cold; if chilling, wait to add nuts and cheese until just before serving to keep textures fresh.