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5.0 from 36 votes

Eggplant Salad

This eggplant salad recipe is a fresh, vibrant summer side dish! Serve it as a side salad with a simply cooked protein, or try one of the serving suggestions in the blog post above.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Salad
Cuisine: Mediterranean , American , Middle Eastern

Ingredients

  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves 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

    Cup of Yum
  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
  2. Heat a grill or grill pan to medium-high heat.
  3. 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.
  4. 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.
  5. 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.