Mediterranean Eggplant Salad mixes grilled eggplant with fresh tomatoes, mint, parsley, green onion, bell pepper and tossed with olive oil, lemon juice, za’atar and crushed red pepper. This is the perfect side salad for a summer BBQ or to pair with grilled chicken or fish.
Late summer often brings an abundance of eggplant, whether from the garden or local farmers markets. A staple in Mediterranean cooking, eggplant shines in dishes like air fryer eggplant fries, baba ghanoush, Ratatouille, and Mediterranean salads.
While I love grilling eggplant for its smoky flavor, it can also be roasted in the oven or roast an eggplant in the air fryer, perfect for adding to salads or making dips. If you’re already grilling dinner, toss on a few eggplants to use the next day.
Today’s Mediterranean Eggplant Salad combines smoky grilled eggplant with sweet tomatoes, bell peppers, green onion, fresh mint, and parsley. It’s finished with a bright dressing of lemon juice, olive oil, za’atar, and crushed red pepper.
I like this simple salad by itself for a healthy lunch but I also love it as a side dish with grilled chicken or fish or alongside Grilled Beef Kofta Kebabs , humus, an Easy Lebanese Salad and pita bread.
If you want to bulk this salad up more try adding feta cheese, chickpeas and some Greek Marinated Chicken to create a hearty meal.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Eggplant: I suggest using either Globe Eggplant {American Eggplant} or Italian Eggplant, these varieties will work best and create a tender eggplant for salads.
- Olive Oil: If you can find a high quality extra virgin olive oil it works best in the salad dressing.
- Spices: This salad uses za’atar for the spices and flavoring. You also could use sumac or try an Italian seasoning.
- Vegetables: Fresh vegetables take this salad to the next level. It uses fresh tomatoes, bell peppers and green onions. It is a great way to use up summer produce.
- Herbs: Fresh herbs finish off the salad. I used fresh mint and fresh parsley.
- Lemon Juice: A squeeze of lemon juice in the dressing helps balance the flavors and really adds flavor.
How to Make This Eggplant Salad:
Step 1: Grill the Eggplant: Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour.
Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za’atar {the za’atar is optional}.
Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until golden brown on bottom and soft. Let the eggplant come to room temperature and then chop into small pieces.
Step 2: Mix Salad Ingredients Together : In a large bowl mix the chopped eggplant with the tomatoes, bell pepper, green onions, mint and parsley and gently mix well.
Step 3: Create the Dressing: In a mason jar or salad dressing container mix together the extra-virgin olive oil, lemon juice, crushed red pepper, za’atar and salt and pepper and mix well.
Pour the dressing over the eggplant salad and mix well. Add lemon zest if you want. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Ways to Modify This Eggplant Salad
- Cheese: Add crumbled feta or goat cheese.
- Herbs: Use fresh basil, oregano, or parsley.
- Beans: Mix in white beans, chickpeas, or black beans.
- Protein: Top with grilled salmon, shrimp, chicken, or steak.
- Vegetables: Try bell peppers, cherry tomatoes, red onion, zucchini, radish, carrots, or celery.
- Olives: Add chopped Kalamata or green olives.
- Greens: Toss in arugula, romaine, chard, or spinach.
- Spices: Season with cayenne, crushed red pepper, sumac, or Greek oregano.
- Eggplant: Use Chinese, globe, Italian, or Japanese eggplant.
Storage Tips
Store the leftover salad in an airtight container for up to 4 days. Once you are ready to eat the leftovers you may want to add more dressing to the salad and more fresh herbs to brighten the salad.
Recipe FAQ
After cutting the eggplant, sprinkle with salt and let sit for 20–30 minutes. This draws out moisture and bitterness. Pat dry before cooking.
Grilling brings out the natural sweetness and adds a smoky flavor. Roast or air-fry as alternatives if needed.
Allow the salad to sit for 15–20 minutes before serving so the flavors can meld.
More Eggplant Recipes
Vegetarian
Easy Eggplant Curry
Mediterranean
Skillet Tomato and Eggplant
Mediterranean
Mediterranean Eggplant Chickpea Salad
Mediterranean
Ratatouille Recipe
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Mediterranean Eggplant Salad
Ingredients
- 1 large eggplant {or about 3 lbs.}, cubed
- Salt & pepper
- 1 teaspoon za’atar
- 3 beefsteak tomatoes, diced {about 3 cups of diced tomatoes}
- 1 bell pepper, seeds removed, chopped {I used half a red and half a green}
- 5 green onions, green parts chopped
- 1/4 cup fresh mint, chopped
- 1 cup fresh parsley, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced {about 1/4 cup}, more or less depending on your taste for lemon
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon za’atar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za'atar {the za'atar is optional}.
- Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.
- In a large bowl mix the eggplant with the tomatoes, bell pepper, green onions, mint and parsley and gently mix well.
- In a mason jar or salad dressing container mix together the olive oil, lemon juice, crushed red pepper, za'atar and salt and pepper and mix well. Pour the dressing over the eggplant salad and mix well.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- To roast the eggplant: Preheat oven to 450 degrees. Cut eggplants into cubes and spread evenly on two baking sheets. Drizzle olive oil, salt, pepper and za’atar. Roast for 15 minutes, turn the eggplant over and roast for 10 more minutes, until the eggplant is soft. Cool and add to the Mediterranean Eggplant Salad. TIP: Keep an eye on the eggplant. If it looks like it is burning or cooking quickly remove it from the oven. It depends on your oven and the moisture in the eggplant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the directions for cubing/roasting the eggplant. At 15 minutes, my cubes were burning so I had to take them out at that point. I also think it would be helpful to tell the amount of lemon juice. I think my lemon was extra juicy so my dressing was very bitter with too much lemon juice. I like the flavor, but I’m not certain about the texture of the eggplant in it.
It would depend on how small you diced your eggplant. When I make it it does not burn but maybe you will need to remove them sooner if they are smaller. I will note the lemon juice amount – thanks.
Delicious and easy. I brought this to our family Thanksgiving dinner – I will make it again. I roasted the eggplant in the oven and added some extra greens. Thank you for this recipe.
I am so glad you liked it!
This is so perfect with grilled chicken. This Mediterranean eggplant salad is so good, healthy and easy to make. Thank you for sharing the recipe.
Thanks! I am glad you liked it.
@Julia,
Can this be made and tossed day before serving—-or made day before but not tossed with dressing until serving? Thank you
I would wait on the dressing and toss is before serving but you can do it either way. It will soak in the dressing but I worry about how soggy the eggplant would get after sitting in the dressing overnight.
Just made this for lunches this week – so good I couldn’t stop eating it but I had to because it was so filling! Love healthy recipes like this that are packed with flavor!!
I am so happy Liz!! It is surprisingly filling which makes it a great thing to eat for lunch.