Eggplant Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Salad
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Cuisine
Mediterranean, American, Middle Eastern
Eggplant Salad
Description
Eggplant Salad features eggplant slices and red bell pepper grilled until charred and tender, then chopped and combined with a dressing made from olive oil, fresh lemon juice, grated garlic, za’atar spice, salt, and pepper. The smoky flavor from grilling adds complexity to the salad.
After resting briefly in the dressing, the salad incorporates halved cherry tomatoes, crumbled feta cheese, pickled red onion, and fresh basil and mint leaves. This combination balances smoky, tangy, salty, and fresh herbal notes with a variety of textures from soft grilled vegetables to crisp onions and creamy cheese.
The salad suits warm weather meals and pairs well with grilled meats or as part of mezze. It can be served at room temperature or slightly chilled for contrast. The use of za’atar and pickled onions gives it a Middle Eastern flair without overpowering the fresh ingredients.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon lemon juice fresh
- 2 garlic grated, cloves
- ½ teaspoon Za’atar
- ½ teaspoon salt plus more for sprinkling, sea salt
- black pepper freshly ground
- 1 eggplant 1 pound, cut into ½-inch-thick rounds, medium
- 1 red bell pepper stemmed, seeded, and quartered lengthwise
- 1 cup cherry tomato halved
- ½ cup feta cheese crumbled
- ⅓ cup red onion pickled
- ⅓ cup basil fresh leaves
- ⅓ cup mint leaf fresh
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, za’atar, salt, and pepper.
- Heat a grill or grill pan to medium-high heat.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
5
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