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Grilled Eggplant Salad (Aubergine Salad Recipe)

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Our grilled eggplant salad is super easy to make and completely delicious to eat. Aubergine salad is ideal for serving at BBQ’s or as part of a mezze or tapas spread.

One of my favourite eggplant recipes to make! Not only does it look oh so delicious on the plate, but it’s so flavor packed and moreish! Juicy plump vine tomatoes, tumbled with slices of grilled aubergine, rocket leaves, mozzarella pearls and sun dried tomatoes. It all just works so well together!

We keep the dressing on this salad dish simple – just olive oil, lemon juice and some torn basil. It’s all it needs. So if you wondering what to make with a glut of eggplants, this is for you!

Aubergine salad with a fork to the right of the plate with the salad on and a Basil plant in the background

You’ll just need a handful of ingredients to throw together our tasty summer aubergine salad recipe.

  • Eggplant – cut into 1cm thick slices
  • Arugula (rocket leaves)
  • Vine tomatoes – sliced into wedges (you can use cherry tomatoes if you prefer)
  • Mozzarella pearls
  • Sun dried tomatoes – roughly chopped
  • Lemon – juiced
  • Extra-virgin olive oil
  • Salt and black pepper
  • Handful of fresh basil leaves (feel free to add in any fresh herbs you like, oregano, dill or fresh parsley all work well)
  • Chopping board
  • Sharp knife
  • Griddle pan
  • Pastry brush
  • Spatula
  • Salad platter
  • Small bowl
  • Fork
Aubergine salad on a plate

HOW TO MAKE AUBERGINE SALAD

Serves – 2 (as main) 4 (as side dish) | Prep Time – 10 mins | Cook Time – 8 mins

It’s super easy to make our delicious tomato and eggplant salad recipe.

  • For this eggplant salad recipe – simply cut off the top stalk and a thin slice at the bottom end. Then cut the aubergine into 1cm slices either lengthways or on the diagonal width ways.
  • Brush the eggplant with extra virgin olive oil and grill until charred to your liking
  • Take the salad platter and scatter over all the ingredients so they look super pretty.
  • Whisk up the salad dressing and Pour over the salad just before serving – then scatter with torn basil leaves or other fresh herbs.

Try Our Delicious Air Fryer Padron Peppers Recipe Here

Our grilled eggplant salad recipe is delicious served alongside any of the following or as part of a mezze or tapas collection with warmed pita bread and homemade hummus.

This is a really great salad for adding your own twist to, I’ve popped some ideas below to get your started!

Give this salad a smoky makeover and griddle the aubergine slices on the BBQ – sprinkled with some smoked paprika for extra taste. It’s also great with some added chopped chillies or candied jalapeño.

Swap the mozzarella for some crumbled feta cheese and add a some freshly chopped mint in place of the basil. These work oh so well and taste amazing! Especially with tapas.

Add In More Vegetables

You could grill a whole variety of your favorite vegetables and toss them into the salad. Try onion slices, or red onion wedges, red bell peppers or zucchini. You could also scatter in some green olives.

Get lots of fresh and healthy salad recipes here

Aubergine salad with a fork to the right of the plate with the salad on and a Basel plant in the background

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Aubergine salad with a fork to the right of the plate with the salad on and a Basil plant in the background

Aubergine salad

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 8 minutes

A delicious griddled aubergine salad with plump vine tomatoes, mozzarella and herbs.

Ingredients

  • 1 aubergine
  • 50g rocket leaves
  • 2 vine tomatoes
  • 100g mozzarella
  • 50g sun dried tomatoes
  • 1/2 lemon - juiced
  • 3 tbsp olive oil
  • pinch sea salt
  • pinch cracked black pepper
  • handful of basil leaves

Instructions

  1. For this eggplant salad recipe – simply cut off the top stalk and a thin slice at the bottom end. Then cut the aubergine into 1cm slices either lengthways or on the diagonal width ways.
  2. Heat the griddle pan over a medium/high heat.
  3. Lightly brush both sides of the aubergine with olive oil.
  4. Place the aubergine slices onto the griddle pan and cook for a few minutes, lift the edges with a spatula, once the aubergine has started to char in lines, then it’s time to flip it over and cook the other side.
  5. Once cooked remove to a plate until ready to put together the salad.
  6. Take the salad platter and scatter over the rocket leaves.
  7. Layer on top the slices of griddled aubergine and the vine tomato wedges.
  8. Scatter over the mozzarella pearls and the chopped sun dried tomatoes.
  9. Mix the dressing - two tablespoons of olive oil to a small bowl, tip in the lemon juice, season with salt and black pepper and then whisk with a fork to combine.
  10. Pour the required amount over the salad just before serving – then scatter with torn basil leaves.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 40mgSodium: 417mgCarbohydrates: 47gFiber: 13gSugar: 23gProtein: 19g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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