Mediterranean Grilled Eggplant Salad features tomatoes, chickpeas, and fresh basil. It's a delicious way to enjoy summer produce.
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.
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.
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
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.
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.
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.
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:
Storing and freezing
Leftover eggplant salad can be covered and refrigerated for up to 3 days.
If you can't find Japanese eggplant, you can substitute any variety such as Chinese, American, or Italian.
No, you should not peel eggplant before grilling it. The peel will keep the vegetable from falling apart on the grill.
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
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! ★★★★★
Mediterranean Grilled Eggplant Salad
- 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
- 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.
Nutritional information is an estimation only.
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!
That sounds wonderful, Kay! So happy you enjoyed it.
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.
I'm so happy you enjoyed it!
Parrish in Alabama
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!!
Fantastic! I can't wait to hear what you think.
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!
I'm so happy everyone enjoyed it, Linn!