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Aubergine Salad

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Our griddled aubergine salad is super easy to make and completely delicious to eat. Perfect for serving at BBQs or as part of a mezze or tapas.

One of my favourite summer salads to make!

Not only does it looks oh so delicious on the plate, but it’s so moreish!

Juicy plump vine tomatoes, tumbled with slices of griddled aubergine, rocket leaves, mozzarella pearls and sun dried tomatoes. It all just works so well together!

We keep the dressing simple – just olive oil, lemon juice and some torn basil. It’s all it needs.

So if you wondering “what can I make with aubergine?” then this is definitely for you!

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

Aubergine Salad Ingredients

You’ll need a handful of delicious healthy ingredients to throw together our tasty summer eggplant salad.

  • 1 aubergine – cut into 1cm thick slices
  • 50g rocket leaves
  • 2 vine tomatoes – sliced into wedges
  • 100g mozzarella pearls
  • 50g sun dried tomatoes – roughly chopped
  • 1/2 lemon – juiced
  • 3 tbs olive oil
  • Salt and black pepper
  • Handful of basil leaves – torn

Equipment Needed

  • Chopping board
  • Sharp knife
  • Pastry brush
  • Spatula
  • Salad platter
  • Small bowl
  • Fork
Aubergine salad on a plate

How To Make Aubergine Salad

It’s really easy to make our delicious tomato and aubergine salad recipe

Step One – How to cut aubergine

  • 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.

Step Two – Cook the aubergine

  • Heat the griddle pan over a medium/high heat.
  • Lightly brush both sides of the aubergine with olive oil.
  • 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.
  • Once cooked remove to a plate until ready to put together the salad.

Step Three – Assemble the salad

  • Take the salad platter and scatter over the rocket leaves.
  • Layer on top the slices of griddled aubergine and the vine tomato wedges.
  • Scatter over the mozzarella pearls and the chopped sun dried tomatoes.

Step Four – Mix up the aubergine salad dressing

  • Add 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.
  • Pour over the salad just before serving – then scatter with torn basil leaves.

What To Serve With Aubergine Salad

Our grilled aubergine salad recipe is delicious served with any of the following…

It’s also delicious when served as part of a mezze or tapas collection.

Aubergine Salad Recipe Variations

This is a great salad recipe for adding your own twist and flair too – try out any of the following ideas, they’re all delicious!

BBQ Aubergine Salad

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.

Aubergine and Feta Salad

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

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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Yield: Serves 2

Aubergine salad

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

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

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes

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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