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Take my word on this; there’s something special about the combination of grilled tender eggplant finished with a dressing that combines olive oil, fresh herbs, garlic, breadcrumbs and parmigiano reggiano. This grilled Eggplant Salad recipe is a testament to the power of simple ingredients creating the most delicious meals.
Firstly, let’s talk about the versatility of this recipe. It pairs beautifully with grilled meat, fish, pasta or roasted potatoes. All in all, there’s nothing you can’t serve this with that won’t be utterly delicious. Not to mention, this recipe reinforces the idea that simplicity is often times the most delicious.
🍆 Why You’ll Love This Grilled Eggplant Salad
Simple ingredients: made with just a few easy to find, accessible ingredients.
Light and refreshing: the combination of grilled eggplants, fresh herbs, and simple dressing keeps this recipe light and fresh.
Versatile: works as an appetizer, side dish or main course.
🗒 Ingredients You’ll Need To Make Eggplant Salad
Eggplants: opt for eggplants that are firm, shiny and heavier.
Olive oil: used to ensure the eggplants get a nice char, plus you’ll need some extra to drizzle over the top.
Parmigiano reggiano: adds a slightly salty & nutty flavour.
Italian seasoned breadcrumbs: adds a delicious crunchy texture.
Red wine vinegar: adds an acid that pairs nicely with the olive oil.
Garlic cloves: adds flavour and spice.
Fresh basil & mint: adds a bright herbaceous flavour.
Red pepper flakes: used to add a subtle spice.
👀 How To Make Eggplant Salad
- Prepare the eggplants: firstly, remove the stems, slice, salt, and allow to rest for 30 minutes. Blot to dry.
- Brush the eggplants: secondly, with a basting brush, brush both sides of the eggplants with olive oil.
- Grill: next, grill on each side for 2-3 minutes or until soft and tender.
- Prepare the dressing: next, combine the olive oil, garlic, fresh herbs and red pepper flakes.
- Assemble: finally, add the dressing, cheese, breadcrumbs and red wine vinegar to finish.
🗒️ Variations & Substitutions
Dressing: balsamic vinegar and white vinegar are great alternatives to red wine vinegar.
🤝 Pairs Well With
- Lemon Dill Salmon
- Chicken Cutlets
- Yogurt Marinated Chicken
- Anchovy Pasta
- Eggplant Parmigiana
- Caramelized Onion Pasta
🤔 FAQ’s
Firstly, you want the eggplants to be fresh looking. Secondly, choose eggplants that are firm and shiny. Lastly, opt for the heavier eggplants since they are known to be more fresh.
Certainly! In fact, it’s preferred. Making this salad an hour or two before serving is ideal. As a result, you’ll be left with a very flavourfully marinated salad.
Firstly, you can serve as an appetizer. Furthermore, it compliments any grilled meats or fish.
🍴 Leftovers? Lucky you.
If you have leftover eggplant salad, follow these tips below ⬇️
Make ahead: assemble the eggplant salad as per recipe instructions, and allow to rest on the counter at room temperature for 30-60 minutes before serving.
Storage: store the eggplant salad leftovers in an airtight container and refrigerate for up to 4 days.
👩🏻🍳 Hungry For More?
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Eggplant Salad
Equipment
- 1 grill pan or frying pan
Ingredients
- 2 large eggplants, sliced into 1/4 inch pieces
- 1/3 cup olive oil, extra virgin
- 1½ tbsp parmigiano reggiano, finely grated
- 1 tbsp Italian seasoned breadcrumbs
- 1 tbsp red wine vinegar, to finish
- salt, to taste
Dressing:
- 3 tbsp olive oil, extra virgin
- 2 garlic cloves, minced
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp red pepper flakes
Instructions
- Remove the stems of the eggplant and slice (horizontally) into 1/4 inch slices.Sammy's tip: the eggplants will shrink slightly when grilled, so don't slice them too thin. You want them to still hold their shape after sliced.
- Transfer the eggplant to a large baking tray and lightly season both sides with salt. Let rest for at least 30 minutes.Using paper towel, blot the eggplant on both sides, removing as much moisture as you can.
- Using a basting brush, brush both sides of the eggplant with olive oil.
- In a a large grill pan, grill the eggplants on each side for 2-3 minutes until lightly brown and tender.Sammy's tip: be sure to grill the eggplants immediately after you brush them with olive oil to avoid the eggplants from absorbing the oil.
- Transfer the grilled eggplant to a large serving plate.
- Next, prepare the dressing by adding the olive oil to a small saucepan set to low/medium heat.Add the garlic, fresh basil, fresh mint and red pepper flakes.Let sauté for 1-2 minutes, just until the garlic becomes fragrant and the herbs wilt.
- Spoon the dressing evenly over the grilled eggplant.
- Top the eggplants with the parmigiano reggiano, Italian seasoned breadcrumbs, red wine vinegar and a pinch of salt.
- Allow the salad to rest at room temperature for at least 30 minutes.
- Enjoy with bread.
Video
Notes
Dressing: balsamic vinegar and white vinegar are great alternatives to red wine vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
