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. 

Egg Plant | Olive Oil Za'atar | Beefsteak Tomatoes Bell Pepper | Green Onions Green Onions | Fresh Mint Fresh Parsley | Lemon Crushed Red Pepper Salt And Pepper


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. 

Pat the eggplant dry and then brush each side with olive oil and sprinkle with salt, pepper and za'atar. 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 remaining ingredients and toss lightly to combine.

 This is the perfect side salad for a summer BBQ or party or to pair with grilled chicken or fish.