Smoky Roasted Eggplant Salad with Garlic and Herbs

This Aubergine Salad is a tasty, colourful dish packed with fresh ingredients. It’s simple to prepare and works perfectly as a side or a light main course.

Recipe Difficulty – Very Easy

Why this recipe works

Salads brighten a meal or can be the meal. This Mediterranean-style aubergine (eggplant) salad combines warm, charred aubergine with peppery greens, ripe tomatoes and a bright lemon-honey dressing for a balanced mix of textures and flavours. It’s equally enjoyable in summer when produce is at its best, or on cooler days as a warm salad.

Ingredients to make Aubergine Salad

For the aubergines:

1. Aubergines (eggplants) – the main ingredient.
2. Salt – optional, to draw out bitterness and moisture.
3. Olive oil – helps seasonings adhere and adds flavour.
4. Paprika – adds a sweet, smoky note.
5. Italian herbs – a mild herb blend to complement the veg.
6. Onion powder – for savory depth.
7. Garlic powder – pairs well with onion powder.

For the salad:

1. Rocket (arugula) – a peppery base for the salad.
2. Tomatoes – medium tomatoes or halved cherry tomatoes for brightness.
3. Feta cheese – crumbled; dairy-free alternatives work well if desired.
4. Mint – fresh mint adds cooling sweetness.
5. Parsley – adds a fresh, slightly peppery lift.

For the dressing:

1. Extra-virgin olive oil – the dressing base.
2. Lemon juice – bright and acidic.
3. Honey – balances the acidity with gentle sweetness.
4. Salt and black pepper – to taste.

See the recipe card below for exact quantities and full details.

Substitutions

• Oil: Use a neutral oil if you prefer.
• Seasonings: Adjust to match your taste — smoked paprika, cumin or cayenne can change the profile.
• Garlic: Swap powdered garlic for minced fresh garlic if you like.
• Greens: Lettuce or spinach make a good alternative to rocket.
• Veg add-ins: Bell peppers, red onion or spring onions are great swaps or additions.
• Herbs: Basil, cilantro or dill can be used instead of or alongside mint and parsley.

Variations

• Spicy: Add chilli or red pepper flakes to the aubergine seasoning.
• Deluxe: Top with toasted pine nuts, sesame seeds, lemon zest or pickled beetroot for extra texture and flavour.
• Kid friendly: Adjust vegetables to suit young palates, introducing one new element at a time.

How to make Aubergine Salad

Step 1: Trim the aubergines and slice into roughly ½-inch thick rounds.

Step 2: (Optional) Sprinkle with salt and place in a colander for 10 minutes to draw out any bitterness. Rinse briefly and pat dry.

Step 3: Mix olive oil with paprika, Italian herbs, onion powder and garlic powder in a bowl.

Step 4: Toss the aubergine slices in the oil and spice mixture so they’re evenly coated.

Step 5: Preheat a grill or heavy skillet. Grill aubergine slices 3–4 minutes per side until golden and tender.

Step 6: Whisk together the dressing: extra-virgin olive oil, lemon juice, honey, salt and pepper.

Step 7: In a large bowl, toss the rocket with the dressing. Arrange the grilled aubergine, tomatoes and crumbled feta on top. Scatter mint and parsley, adjust seasoning and serve.

Hint: Salting the aubergines and letting them sit in a colander for 10 minutes helps reduce bitterness. Rinse and pat dry before seasoning.

Leftovers

Store leftover salad in an airtight container in the fridge for 3–4 days. Keep dressing separate if you want to avoid sogginess when storing.

Recipe FAQs

More Aubergine Recipes

• Aubergine Curry
• Awesome Aubergine Bake
• Aubergine Miso
• Mediterranean Vegetables
• Vegan Moussaka
• Vegetable Curry
• Aubergine Parmigiana
• Air Fryer Aubergine
• Roasted Aubergine

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5 from 1 vote

Aubergine Salad

By: James Wythe

A colourful, flavourful aubergine salad that works as a refreshing main or a bright side dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

For the aubergines:

• 2 aubergines
• 1 good pinch of salt
• ¼ cup olive oil (60 ml)
• 1 tsp paprika
• 1 tsp Italian herbs
• 1 tsp onion powder
• 1 tsp garlic powder

For the salad:

• 255 g rocket (8 oz)
• 4 medium tomatoes (or 280 g cherry tomatoes, halved)
• ¼ cup feta, crumbled (dairy-free option OK)
• 2 tbsp chopped mint
• 2 tbsp chopped parsley

For the dressing:

• ¼ cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt & pepper, to taste

Instructions

• Trim the aubergines and slice into ½-inch rounds.
• (Optional) Salt the slices and leave in a colander for 10 minutes, then rinse and pat dry to reduce bitterness.
• Combine olive oil, paprika, Italian herbs, onion powder and garlic powder in a bowl.
• Toss the aubergine slices in the oil and spice mixture until coated.
• Preheat a grill or skillet and cook the aubergine slices 3–4 minutes per side until golden.
• Whisk the dressing ingredients together in a small bowl.
• Toss rocket with the dressing, then top with aubergine, tomatoes and crumbled feta. Add mint and parsley, season to taste and serve.

Notes

Step-by-step photos: The post includes images to guide each step.

To store: Keep in an airtight container in the fridge for 3–4 days; store without dressing if possible.

To freeze: Freezing is not recommended for this salad.

Tip: For a different method, roast the aubergine on a baking tray in a hot oven or use an air fryer.

Tip: Thinner slices will cook faster on the grill.

Serving suggestion: Serve alongside roast chicken or another protein for a heartier meal.

Nutrition

Calories: 396 kcal |
Carbohydrates: 28 g |
Protein: 6 g |
Fat: 31 g |
Fiber: 10 g |
Sugar: 18 g

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