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Layered Eggplant Salad with grilled eggplant, cherry tomatoes, cucumbers, and fresh herbs, garnished with mint, served by the poolside.

Eggplant Salad

Nora
This smoky and vibrant Eggplant Salad layers roasted eggplant with fresh herbs, cucumber, and a zesty red pepper dressing. Perfect as a starter or a vegetarian main.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 160 kcal

Equipment

  • Grill or oven
  • Large mixing bowl
  • Tongs
  • Cutting board and knife

Ingredients
  

Ingredients

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup parsley chopped
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup roasted red pepper finely chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon red pepper flakes optional

Instructions
 

  • Preheat your grill or oven to 400°F (200°C). Brush eggplant slices with olive oil and season with salt and pepper. Roast or grill for 20–25 minutes, flipping halfway, until browned and tender.
  • In a large bowl or serving platter, layer the chopped parsley, diced cucumber, and red onion.
  • In a separate bowl, combine roasted red pepper, lemon juice, garlic, and red pepper flakes. Stir until well combined.
  • Place the warm or room-temperature eggplant slices on top of the vegetable base. Spoon the dressing over the eggplant.
  • Let the salad sit for 10 minutes to absorb flavors. Serve warm or refrigerate to chill before serving.

Notes

For extra crunch, sprinkle chopped walnuts or pine nuts just before serving.

Nutrition

Calories: 160kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 1.5gSodium: 300mgFiber: 6gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 6mg
Keyword eggplant, grilled salad, Vegetarian
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