Grilled Eggplant Salad
Ingredients
- 2 pounds eggplant – cut into 0.5-inch-thick rounds (~1.5 medium eggplants)
- 1 1/2 tsp kosher salt
- 6 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic – finely grated
- 1/2 tsp dried oregano
- 1/2 tsp black pepper – freshly ground
- 1/4 tsp red pepper flakes
- 1 1/2 cups cherry tomatoes – halved
- 1/2 cups red onion – thinly sliced (~0.5 medium red onions)
- 2 tbsp capers – rinsed and drained
- 1/2 cups flat-leaf parsley – chopped (~0.5 n/a parsleys)
- 1/4 cups fresh basil – torn
Instructions
1. Trim the eggplants and cut into 0.5-inch-thick rounds, then sprinkle both sides evenly with the kosher salt and set the slices on a rack or colander to purge for 25–30 minutes; preheat a grill to medium-high (about 400–450°F) while you wait.
2. Rinse the slices under cool water and pat very dry. Brush both sides with 2 tbsp of the olive oil; in a small bowl, whisk the remaining oil with the red wine vinegar, garlic, dried oregano, black pepper, and red pepper flakes to make a vinaigrette.
3. Grill the slices until well marked and tender, 3–4 minutes per side, until the centers feel soft when pressed with tongs. Transfer to a cutting board and cut into 1.5-inch pieces while still warm.
4. Toss the warm pieces with the vinaigrette in a large bowl. Add the cherry tomatoes, red onion, and capers and fold gently to combine. Let stand 10 minutes so the flavors meld.
5. Fold in the flat-leaf parsley and fresh basil, taste, and adjust acid or heat if desired. Serve warm or at room temperature.
Grilled Eggplant Salad celebrates the smoky sweetness of charred eggplant balanced by bright acidity and fresh herbs. Tender, grill-marked slices are dressed while warm so they absorb a fragrant vinaigrette, then combined with juicy tomatoes, briny capers, and crisp onion for contrast. The result is a salad that’s substantial yet light, with layered textures and a savory, sun-soaked Mediterranean profile.
Across the Mediterranean, variations of this salad appear from Italian grigliata mista di verdure to Greek and Levantine preparations that prize the eggplant’s smokiness. As tomatoes and caps from the New World became commonplace, they joined classic pairings like garlic, oregano, and olive oil. Today it’s a staple of summer tables, often served at room temperature, evolving with local herbs and pantry accents while keeping the eggplant’s grilled character at the center.