Grilled Eggplant Salad

Course: Side
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Calories: 22 kcal
Author: Lucy
A healthy and light salad made with summer-fresh grilled eggplant, tomatoes, and green onions. This is a great side dish with grilled shrimp or chicken.


  • 1 large eggplant sliced lengthwise into 1/2-inch thick slices
  • 2 large tomatoes, 5 plum tomatoes, or a pint of grape tomatoes, chopped and seeded
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup chopped green onion
  • 1 clove minced garlic
  • 1 teaspoon lemon zest
  • 2 tablespoons drained capers
  • 1 1/2 teaspoons dried Italian seasoning, divided
  • 2 teaspoons good quality Balsamic vinegar
  • 2 tablespoons grated Parmesan cheese


  1. Spread eggplant slices on paper towel lined baking sheet. Sprinkle eggplant with kosher salt and 1 teaspoon Italian seasoning. Allow eggplant to sit for about 20 minutes to let some of the moisture seep out.

  2. Preheat grill. Place eggplant slices on grill and grill about 4 minutes per side, until tender and slightly browning.

  3. Combine tomatoes and the rest of the ingredients (except eggplant) in a large mixing bowl and stir until combined.
  4. You can chop the grilled eggplant and mix it into the tomato mixture, or you can place the grilled eggplant slices directly on plates and spoon the tomato mixture on top.
  5. Sprinkle the Parmesan cheese over each serving of eggplant salad.