Garden Fresh Grilled Eggplant Salad

by Healthy Way To Cook

Keywords: grill salad vegetarian eggplant


Ingredients (serves 4)

  • 4 small or 3 medium eggplants
  • Kosher salt
  • extra virgin olive oil
  • 2 large roasted red bell peppers
  • 2 medium tomatoes, seeded and diced
  • 1/2 cup thinly sliced whole scallions
  • 1/2 cup thinly sliced radishes
  • 1/4 cup finely chopped fresh parsley
  • 1/4 finely chopped fresh cilantro
  • 3 Tbsp chopped fresh mint
  • 2 garlic cloves, finely minced
  • 4 Tbsp balsamic vinegar
  • 1/2 cup light olive oil
  • Sea salt and freshly ground pepper to taste
  • 4 ounces goat cheese, crumbled


Prepare eggplant by washing and cutting into 1/2 inch thick slices, then sprinkle with kosher salt, place on a large rack over a tray and allow to drain for 25 to 30 minutes.

Set grill to medium-hot.

Brush or drizzle and rub olive oil on eggplant slices, then set on hot grill and cook for 5 to 7 minutes, turn slices and grill another 5 to 7 minutes or until tender. Remove and put on cutting board and dice.

Get out a large salad bowl and put eggplant pieces in and add all the vegetables and toss to combine.

Drizzle in the balsamic vinegar and olive oil and toss; then season with sea salt and pepper, toss again, taste, and adjust seasoning.

Top with the crumbled goat cheese and serve immediately.

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Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Image: flickr user Rochelle, just rochelle , licensed by Creative Commons