This grilled eggplant salad with chunks of feta cheese, cucumber and herbs is a delicious and easy side dish, perfect for Summer.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Eggplant/aubergine.
- Olive oil.
- Garlic.
- Chilli flakes.
- Lemon juice.
- Oregano.
- Feta cheese. Goat’s cheese or Parmesan can be substituted.
- Cucumber.
- Salad greens. I used a mixture of baby butter lettuce, basil and arugula/rocket.
How to make eggplant salad
- Grill the eggplant: Slice eggplant into thin slices then drizzle with olive oil and season with salt. Grill over medium-high heat (on an outdoor grill or in a grill pan) until golden brown on both sides (approximately 2-3 minutes per side). Remove from the heat and place in a bowl. Whisk together olive oil, garlic, chilli flakes, lemon juice, oregano, salt and pepper and pour over the eggplant. Allow to marinate for 10 minutes.
- Assemble the salad: Plate salad greens into a serving platter or bowl. Add sliced cucumber, chunks of feta cheese and grilled eggplant. Pour over any remaining marinade, toss and serve.
Can I make this in advance?
The eggplant can be grilled and marinated for up to a week in advance. Store in the fridge in an airtight container until ready to serve. Assemble the salad an hour in advance and add the dressing right before serving.
What else can I add to this salad?
- Tomatoes.
- Avocado.
- Red onion.
- Grilled/roasted red peppers.
- Goat’s cheese.
- Parmesan cheese.
What to serve with eggplant salad
- Lemon rosemary grilled spatchcock chicken
- Juicy grilled pork chops
- Chicken souvlaki with zucchini tzatziki
Eggplant recipes
Ingredients
- 4 medium eggplant
- 2 tbsp olive oil
- 2 tsp salt
For the marinade/dressing
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves minced
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
For the salad
- 100 g (3oz) salad greens
- 1 English cucumber sliced
- 150 g (5oz) feta cheese cubed
Instructions
- Slice eggplant into thin slices then drizzle with olive oil and season with salt.
- Grill over medium-high heat (on an outdoor grill or in a grill pan) until golden brown on both sides (approximately 2-3 minutes per side).
- Remove from the heat and place in a bowl.
- Whisk together olive oil, garlic, chilli flakes, lemon juice, oregano, salt and pepper and pour over the eggplant. Allow to marinate for 10 minutes.
- Place salad greens into a serving platter or bowl.
- Add sliced cucumber, chunks of feta cheese and grilled eggplant.
- Pour over any remaining marinade, toss and serve.
Nutrition
Calories: 248kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 2114mg | Potassium: 719mg | Fiber: 8g | Sugar: 11g | Vitamin A: 575IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg
Simply delicious. The grilled eggplant is such a nice touch and goes so well with a cucumber & feta. I used Romaine lettuce for my greens, which was perfect with the dressing. My eggplant slices were on a thicker side, about 1 cm, but that worked out well, since there was enough of a shrink during grilling.
SO glad you liked this salad!