I get suspicious when someone tells me they don’t like eggplant. Sure, they like what they like, but is it possible that they have never had a perfectly charred eggplant? I’d argue it’s beyond possible (likely even!), since eggplant in the U.S. in is often undercooked and rubbery. In the Mediterranean eggplants are the true gem of summer. We char them them for Baba Ganoush, braise them Greek-style, treat them like a Mediterranean bread bowl–the list goes on. You see, the key to an amazing eggplant salad, pasta, dip, side, or main, is a well-cooked eggplant. One that’s velvety-tender and undeniably delicious. So that’s where this eggplant salad recipe started. I wanted a dish that would prove to the eggplant skeptics that this nightshade deserves a second chance. From there, I build loads of bold Mediterranean flavor and texture with grilled red peppers, fresh tomatoes, herbs, and cucumbers, aromatic za’atar, a zippy lemon dressing, and pita chips, just crisped and hot off the pan. It’s an incredible, a crowd-pleasing (I promise) eggplant salad recipe that is so much more than a salad. To me, it’s the Mediterranean way on a platter, plain and simple. Serve as a vegan main, or side dish to your summer cookouts.
A Note About Grilling Eggplants
It’s not difficult to grill eggplants (or cook them more generally speaking), but it does require some willingness to adapt. They can vary greatly depending on the eggplant itself, how thickly you sliced them, how much oil you added, how hot your grill is, where you put them on the grill — you get the idea. The biggest thing is to adjust as you go. If it looks dry and rubbery even after 10 minutes, add a dash more oil and put it back on the grill until it’s velvety and nicely charred. If it’s starting to threaten to melt and it’s only been 5 minutes, trust your gut that the eggplant is ready to come off the grill. You’ve got this!
Eggplant Salad Ingredients and Substitutions
This is a peak summer salad if there ever was one, meant to use the freshest seasonal ingredients. You’ll need:
Produce
Eggplant: Look for a medium-sized globe eggplant that’s firm to the touch with smooth, shiny skin. Bell pepper: I like the balanced sweetness of red bell peppers, but any color you like will work well here. Tomatoes: I like firm and juicy grape or cherry tomatoes with this recipe, but any ripe seasonal variety will work well. Cucumbers: Persian cucumbers are perfectly small, sweet, and delicate, but you can also substitute with 1 English cucumber (the very long kind that’s typically wrapped in plastic). If you’re working with a standard slicing cucumber, peel off its bitter skin before chopping. Fresh herbs: Mint and basil bring a refreshing summery quality, but any tender green herb of your choice works here, like dill, cilantro, or parsley. I would not substitute with dried herbs — the salad is very savory so you need the fresh herbs to lift the flavor. Lemon juice: Fresh is best, but lime juice works as a substitute. You could also substitute with Champagne or Red wine vinegar. Garlic adds a sweet and savory depth of flavor. If you’re sensitive to raw garlic you can use a milder allium, like red or green onions (scallions).
Pantry
Extra virgin olive oil: I like a smooth and buttery variety for this recipe (I used our Italian Nocellara). Seasonings: Za’atar and Urfa Biber bring a depth of flavor and mild kick that bring the simple produce to new heights — see the Ingredient Spotlight section below for more details. Kosher salt and black pepper enhance the flavor. Pita bread: Pita bread with pockets–whether homemade or store-bought–is the best for making crispy chips. If you have the thicker variety that’s fine too, they’ll just need more time in the pan to get crispy.
Ingredient Spotlight
I used two of my favorite flavor-makers from my spice drawer in this recipe: Urfa Biber and Za’atar. While both have easy substitutes, they’re well worth seeking out for the boldly aromatic flavor they bring. Za’atar is a Middle Eastern spice blend that’s savory, tangy, nutty, and fragrant. It’s very versatile: sprinkle it popcorn, eggs, as a dip for bread with olive oil, traditional dishes like Manaqish, modern twists like Spinach Za’atar Pasta, and beyond. If you’re familiar with standard red chili flakes, let me introduce you to a Mediterranean favorite: Urfa biber. This deep red chili pepper from Şanlıurfa, Turkey, offers more than just heat. It adds a complex flavor with a tannic dryness and subtle smokiness. Once you try it, you might find yourself using Urfa biber on everything, including pizza!
TRY IT: Stock up on both Za’atar and Urfa Biber at our spice shop. READ MORE: See our, “What is Za’atar?” and “What is Urfa Biber?” essential guides. BEST SUBSTITUTE: Swap the za’atar for oregano or Italian seasoning. Swap the Urfa Biber for another dried chili flake, like Aleppo pepper or standard red chili flakes.
How to Make Grilled Eggplant Salad
A perfectly velvety–but not fully falling apart–eggplant is key, so be patient and adjust to what you’re working with. Here are the steps to make the best eggplant salad:
Grill the Veggies
Salt the eggplant. Slice 1 medium globe eggplant into 1/2-inch slabs or rings and arrange on a tray in a single layer. Season generously with salt on both sides. Set aside for a few minutes while you prepare the remaining ingredients. Prep the produce. Core and quarter 1 red bell pepper (keep separate from the other produce, as you’ll grill them). Halve 1 cup of cherry tomatoes, cube 2 to 3 Persian cucumbers, and tear or roughly chop 1/2 cup each of mint and basil. Heat the grill: Oil the grates of a gas grill or indoor griddle and heat to medium-high. (The grill must be fully heated before adding the vegetables.) Oil the eggplant and pepper. Use a paper towel to wipe down the eggplant on both sides to remove the excess salt and moisture. Add the bell pepper to the tray with the eggplant and coat both with olive oil. Grill the eggplant and pepper. When the grill is hot, add the eggplant and pepper slices in a single layer. Cover and grill for 3 to 4 minutes or until char marks form, then turn, cover, and cook until the eggplant is tender but still holding its shape, another 3 to 4 minutes. Transfer the vegetables to the tray to cool.
Make the Dressing
Make the dressing. Juice 1 large lemon into a large mixing bowl. Add 1 minced garlic clove, 2 teaspoons za’atar, 1/2 teaspoon Urfa biber (if using), and a big dash of salt and pepper. While whisking, drizzle in olive oil until emulsified and well-balanced (1/4 to 1/3 cup).
Make the Za’atar Pita Chips, Finish, and Serve
Cut the grilled vegetables. When the eggplant and bell pepper are cool enough to handle, slice them into bite-sized pieces. Dress the salad. To the bowl with the dressing, add the grilled vegetables, cherry tomatoes, cucumbers, and fresh herbs. Set aside while you fry the pita bread. Split the pita pockets in half to make single rounds of pita. Split 2 to 3 pita bread pockets in half (if your pitas are the thick, single-layer kind, you can skip this step as you can’t split them). Tear the rounds into rustic 1 and 2-inch pieces. Fry. Heat a thin layer of olive oil in a large skillet over medium-high and set a paper towel-lined plate nearby. When the oil shimmers, add the pita in batches and fry until golden and crispy on both sides, transferring to the prepared plate as you go. Season with a big pinch of salt and za’atar. Finish and serve. Add half of the pita chips to the bottom of your serving platter and top with the veggies. Tuck the remaining chips in the veggies and serve immediately.
What to Serve with Eggplant Salad
This eggplant salad is a meal in its own right, for a light dinner or lunch. You could even double the pita chips and serve almost like nachos, or add canned chickpeas, Crispy Roasted Chickpeas, or white beans for a protein-rich vegan entree. If you’d like to serve it as a side or appetizer, simple grilled mains go well alongside. Grilled Chicken Kabobs, Grilled Salmon, and Grilled Shrimp all come to mind. Browse all Mediterranean recipes.
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