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Grilled Eggplant Salad Recipe

Grilled Eggplant Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on April 17, 2013

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    I roasted the eggplant slices in the oven, 450 degrees for 25 minutes. It was too long: the skins tasted bitter and the inside flesh too mushy. I went ahead and made the salad, but I didn't like the taste. I'm giving it 3 stars because maybe grilled it would be better, but I won't be making this again.

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  • on April 12, 2013

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    Loved this salad! I didn't have the lemon or parsley and it still came out great. Personally I think fresh oregano is too strong so I used dried. Otherwise it was such a nice switch up and my husband who doesn't like eggplant actually scarfed this right up!

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  • on February 27, 2013

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    I agree, this has to be one of the best. I am not a big eggplant fan but loved this. I roasted the cubed eggplant in the oven with very little oil so it did not get too mushy. Is one of my favorite side dishes or great lunch.

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  • on December 31, 2012

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    This is for people who love eggplant and those who previously thought they did not. It is, second to Marcella Hazan's eggplant parmesan recipe, the best recipe for eggplant I have ever tried. Beautiful.

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  • on November 30, 2012

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    I usually do not post anything but I couldn't just not post anything this time thats how much I enjoyed this salad. I substituted the dijon mustard with normal mustard and the red wine vinegar with white wine because thats all i had on hand and i loved loved it!! I also added chicken that I cooked in the skillet with lemon pepper seasoning and turmeric seasoning. If your looking for something easy, quick, and tastes amazing this is it! its a lunch! I will be making this again! dont read anymore reviews just go make it! trust me you will love it!

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  • on September 01, 2012

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    This tasted good. I followed other suggestions and added basil and roasted red bell peppers and jalopenos. Also had an ear of corn, so roasted that, too. I was surprised that the avacado worked well, so don't leave that out. It wasn't a very pretty dish; but tasted good. I also didn't want to leave on eggplant skin, but roasted it with skin on and then cut off skin when cutting eggplant into cubes - very easy.

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  • on June 16, 2012

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    EXCELLENT!! Great summer time dish.

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  • on April 30, 2012

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    This was awesome and extremely flavorful. I added three avocados to boost their flavor. Next time I would partially peel the eggplant before grilling. Otherwise a great recipe!

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  • on April 23, 2012

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    I grilled the eggplant and onions a day ahead, and also made the dressing and stored it in the fridge. Before serving I warmed it, then topped it with the zest and parsley. I forgot the dressing! Even without the dressing, it was very good.

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  • on March 30, 2012

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    Very flavorful - sweet and savory. Great for parties. I started using japanese eggplants which have a ton of favor and grill quickly. I also grilled on my grill pan on the stove.

    I've made this for parties, and everyone loves it!

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