This flavorful, delicious Grilled Eggplant Salad has a wonderful feta-garlic dressing and a sprinkle of toasted pine nuts.

grilled eggplant salad on a plate

I spotted this grilled eggplant salad recipe in a Fine Cooking magazine several years ago. I pulled it from the magazine because it looked like unique kind of salad to try. I’m so glad I did because we have loved this salad ever since. Much like my grilled watermelon salad recipe, the eggplant takes on a bit of a smoky flavor from the grill. And the dressing is Greek-style and yummy on top!

ingredients displayed for making grilled eggplant salad

Ingredients needed:

  • romaine lettuce
  • eggplant
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • plain yogurt
  • freshly squeezed lemon juice
  • garlic
  • ground cumin
  • fresh parsley
  • crumbled feta cheese
  • toasted pine nuts

sliced eggplant on baking sheet and bowl of dressing ready to stir

How to make Grilled Eggplant Salad:

The complete, printable recipe is at the end of this post.

Preheat your grill to medium-high heat.
 
Brush the eggplant slices with olive oil, and season with salt and pepper. It’s helpful to lay the eggplant slices on a baking sheet so it’s easy to transfer them to and from the grill. Or you can use these grilling prep and serve trays that I absolutely love for grilling!

In a small bowl, combine the remaining oil with yogurt, lemon juice, garlic, cumin and parsley; season to taste with salt and pepper. Refrigerate until ready to use.

Grill the eggplant slices until softened and browned on each side, 3 to 4 minutes per side. Transfer to a plate or tray.

spooning dressing onto grilled eggplant

Divide the lettuce among four plates. Lay the eggplant on top and drizzle with dressing. 

grilled eggplant salad on white plate

Top with a sprinkle of feta and pine nuts. That’s it!

grilled eggplant topped with dressing over lettuce

How to toast pine nuts:

To quickly toast the pine nuts, just put them in a small fry pan over medium heat.  Watch them closely, and use a wooden spoon to move them around until they are lightly toasted.  Be careful- they’ll burn if you don’t tend to them!  Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.

grilled eggplant salad on a plate

This is one delicious salad to try when you’re ready to take on something new. Enjoy!

fork full of grilled eggplant salad

The Best Eggplant Recipes:

grilled eggplant salad on a plate
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Grilled Eggplant Salad with Feta and Pine Nuts

This grilled eggplant salad brings together a medley of wonderful flavors.
Prep: 20 minutes
Cook: 8 minutes
Total: 28 minutes
Servings: 4 servings
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Ingredients

Instructions 

  • Preheat the grill to medium-high heat.
  • Brush the eggplant slices with 3 tablespoons of oil and season with salt and pepper.
  • In a small bowl, combine remaining 2 tablespoons of oil with yogurt, lemon juice, garlic, cumin and parsley; season to taste with salt and pepper. Refrigerate until ready to use.
  • Grill the eggplant slices until softened and browned on each side, 3 to 4 minutes per side. Transfer to a plate.
  • Divide the lettuce on four plates. Lay the eggplant on top and drizzle with the dressing. Top with a sprinkle of feta and pine nuts.

Nutrition

Serving: 1serving, Calories: 368kcal, Carbohydrates: 12g, Protein: 9g, Fat: 33g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Cholesterol: 31mg, Sodium: 641mg, Potassium: 586mg, Fiber: 4g, Sugar: 7g, Vitamin A: 10653IU, Vitamin C: 19mg, Calcium: 251mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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