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    Home » Recipes » Vegan Salad Recipes

    Mediterranean Grilled Eggplant Salad

    By: Amy Katz · Published: Aug 6, 2018 · Last modified: May 9, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, soy-free, vegan
    Bowl of eggplant salad in top image and close up of salad in bottom image.

    Mediterranean Grilled Eggplant Salad features tomatoes, chickpeas, and fresh basil. It's a delicious way to enjoy summer produce.

    Serving bowl of Mediterranean Grilled Eggplant Salad with serving utensils and gray napkin.

    I've always enjoyed eggplant dishes in restaurants, but cooking the purple vegetable at home has never been my strong suit. The most successful way I've prepared it is by roasting it in the oven like when making Vegan Eggplant Pasta.

    But now I realize I've been missing out on the easiest and, in my opinion, tastiest way to prepare eggplant. I'm talking about grilling it!

    If you enjoy summer vegetable salads like Mediterranean Vegan Corn Salad and Italian White Bean Salad, this is the recipe for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Variations
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More Mediterranean salads
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's easy to prepare in under 30 minutes.
    • It's a wonderful way to enjoy seasonal eggplant.
    • It's not only delicious, it's colorful and beautiful.

    Ingredients

    Japanese eggplants, cherry tomatoes, and fresh basil.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Eggplants, or aubergine, come in a variety of shapes, sizes, and colors. They are members of the nightshade family related to tomatoes and potatoes.

    Did you know there are at least ten different varieties of this vegetable? Check out this guide to learn more about them.

    I personally love the skinnier Japanese eggplant. They have fewer seeds than the larger Italian version, and I enjoy the texture when cooked. However, for this grilled eggplant salad, feel free to use whatever variety you prefer.

    You'll also need the following ingredients:

    • Chickpeas (garbanzo beans)
    • Tomatoes (I like to use cherry tomatoes)
    • White wine vinegar
    • Olive oil
    • Salt and pepper
    • Fresh basil leaves
    • Pine nuts

    Equipment

    If you don't have an outdoor barbecue grill, you can use a grill pan on your stove. I recommend this economical Lodge Cast Iron Grill Pan.

    Instructions

    Sliced eggplant on a barbecue grill and cooked slices on a plate.

    Eggplants cook quickly on a grill. Slice them lengthwise, brush each side with a little oil and dusting of salt and pepper, and grill them on each side for about five minutes.

    Let them rest until they are cool enough to handle. Then slice them into bite-size pieces.

    For this recipe, add them to a salad bowl with the other ingredients, toss, and serve. You can also make this salad in advance and refrigerate it until you're ready to eat.

    Variations

    If you prefer to cook the eggplant using a different method than grilling, you have a couple of options.

    You can cube and roast eggplant in the oven. Or you can prepare it in an air fryer like my friend Cadry does when she makes her Air Fryer Eggplant Dip.

    And for the salad itself, you can add additional ingredients to make it your own. These are some of my favorite variations:

    • Add more veggies such as red bell pepper, cucumber, or red onion.
    • Give it a tangy flavor with olives, capers, or Dijon mustard.
    • Add your favorite vegan cheese like feta or mozzarella.
    • Add dried spices such as Za'atar, sumac, or cumin.
    • Substitute fresh lemon juice in place of the vinegar.
    • Swap in your favorite fresh herbs like oregano, mint, or parsley for the basil.

    Serving suggestions

    Close up of bowl of salad.

    Mediterranean Grilled Eggplant Salad can be a complete meal on its own. For lunch I enjoy eating it with my favorite toasted or grilled vegan gluten-free sourdough from Bread SRSLY.

    It's also perfect as a starter or side with a variety of other dishes like the following:

    • Bowl of turmeric rice garnished with fresh cilantro
      Mediterranean Yellow Rice
    • Mediterranean Crumbled Tofu Tacos
    • Spaghetti with Garlic and Olive Oil
      Spaghetti with Garlic and Olive Oil
    • Grilled Potatoes without Foil

    Storing and freezing

    Leftover eggplant salad can be covered and refrigerated for up to 3 days.

    FAQ

    Can I use normal eggplant instead of Japanese eggplant?

    If you can't find Japanese eggplant, you can substitute any variety such as Chinese, American, or Italian.

    Should you peel eggplant before grilling?

    No, you should not peel eggplant before grilling it. The peel will keep the vegetable from falling apart on the grill.

    Do you salt eggplant before grilling?

    Salt is often used to remove excess moisture before frying eggplant. However, if you are grilling it, this step is not necessary.

    More Mediterranean salads

    • Bowl of green bean and tomato salad
      Mediterranean Vegan Green Bean Salad
    • Bowl of Mediterranean Cauliflower Salad and serving spoon
      Mediterranean Cauliflower Salad
    • Bowl of spinach salad with a serving spoon in it
      Vegan Mediterranean Spinach Orzo Salad
    • Bowl of white bean salad with olives and sun-dried tomatoes
      Mediterranean Cannellini Bean Salad

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Serving bowl of eggplant salad with serving utensils and gray napkin.

    Mediterranean Grilled Eggplant Salad

    Mediterranean Grilled Eggplant Salad features tomatoes, chickpeas, and fresh basil. It's a delicious way to enjoy summer produce.
    5 from 6 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Fusion, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 249kcal
    Author: Amy Katz

    Ingredients

    • 2 Japanese eggplants
    • 1 teaspoon olive oil
    • salt and pepper, to taste
    • 1 can chickpeas , (garbanzo beans) rinsed and drained (1½ cups)
    • 1 dry pint cherry tomatoes, halved or quartered
    • 1 Tablespoon white wine vinegar
    • 1 Tablespoon olive oil
    • salt and pepper, to taste
    • 1 cup fresh basil leaves, torn
    • 3 Tablespoons pine nuts
    US Customary - Metric
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    Instructions

    • Slice the eggplants lengthwise. Brush each side with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste.
    • Grill the eggplant over high heat for approximately 5 minutes on each side.
    • Transfer the eggplant to a plate and let it rest until cool enough to handle.
    • Meanwhile, add the chickpeas, tomatoes, white wine vinegar, and 1 tablespoon of olive oil to a large bowl. Season to taste with salt and pepper.
    • Slice the grilled eggplant into bite-size pieces and add them to the salad.
    • Add the torn basil leaves and pine nuts.
    • Gently toss everything together. Taste to adjust for salt and pepper.
    • Serve immediately or refrigerate until ready to eat. For best flavor, serve at room temperature.

    Notes

    Leftover salad can be covered and refrigerated for up to 3 days. 
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    Nutrition

    Calories: 249kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 752mg | Fiber: 12g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 3mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Kay

      May 10, 2022 at 5:12 pm

      5 stars
      I just happen to have Japanese eggplant, cherry tomatoes,and basil growing in the garden. When I read this recipe, I thought that's perfect, here's dinner! I had to pick 4 of the eggplants and used all of them in the salad. I roasted mine with garlic and dried thyme. Also added cucumber, mint, and parsley. Topped it with a little vegan feta. Absolutely delicious! Thanks so much Amy!

      Reply
      • Amy Katz

        May 10, 2022 at 6:43 pm

        That sounds wonderful, Kay! So happy you enjoyed it.

        Reply
    2. LisaRose

      February 21, 2022 at 8:08 pm

      5 stars
      Amy,

      I made this today. It’s quick & easy (bonus!), and so flavorful. I oven-roasted my eggplants and was extremely pleased. Thanks for a wonderful recipe.

      Reply
      • Amy Katz

        February 22, 2022 at 11:32 am

        I'm so happy you enjoyed it!

        Reply
    3. Parrish in Alabama

      August 18, 2020 at 12:21 am

      this looks amazing! I have those exact eggplants in my garden and in my frig now. Surfing the web looking for recipes and have chosen this one!!! Can't wait to make. I will report back!!

      Reply
      • Amy Katz

        August 18, 2020 at 7:30 am

        Fantastic! I can't wait to hear what you think.

        Reply
    4. Linn

      September 10, 2019 at 5:33 pm

      I love love love this easy and delicious salad! I made a triple batch for a potluck and everyone devoured it. It will definitely be in my weekly rotation!

      Reply
      • Amy Katz

        September 10, 2019 at 9:40 pm

        I'm so happy everyone enjoyed it, Linn!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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