Best 3 Grilled Mediterranean Eggplant Tomato Salad Recipes

# Grilled Mediterranean Eggplant and Tomato Salad: A Delightful Fusion of Flavors

With the sun-kissed flavors of the Mediterranean, this grilled eggplant and tomato salad is a vibrant and flavorful vegetarian dish that will tantalize your taste buds. Perfectly charred eggplants pair harmoniously with juicy tomatoes, while a zesty dressing of lemon, olive oil, garlic, and fresh herbs elevates the dish to a new level of deliciousness. This versatile salad can be enjoyed as a refreshing appetizer, a light lunch, or as a flavorful side dish. Whether you're hosting a summer barbecue or seeking a healthy and satisfying meal, this Mediterranean-inspired salad is sure to be a crowd-pleaser. So, fire up your grill, gather your ingredients, and prepare to embark on a culinary journey to the Mediterranean with this delectable grilled eggplant and tomato salad.

Here are our top 3 tried and tested recipes!

GRILLED EGGPLANT SALAD

Grilled Eggplant Salad image

Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. Grill a whole fat purple globe eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with red wine vinegar, garlic, good olive oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.

Provided by Melissa Clark

Categories quick, weekday, salads and dressings

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 large eggplant
1 plum tomato, diced
1 1/2 teaspoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving

Steps:

Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 7 grams

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA

Grilled Eggplant with Tomatoes, Basil, and Feta image

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 55m

Number Of Ingredients 8

Ingredients

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

Steps:

Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

EGGPLANT-TOMATO SALAD

Eggplant-Tomato Salad image

Few ingredients, fast and easy to make, and always a big hit!

Provided by ANUTAD

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 eggplant, cubed
olive oil, divided
salt to taste
1 pint grape tomatoes, halved
½ red onion, thinly sliced
1 teaspoon lemon juice, or to taste
ground black pepper to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 12.8 g, Fat 7.3 g, Fiber 5.7 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 3.8 g

Tips:

For the best flavor, use ripe, in-season eggplants and tomatoes. You can also use a variety of other vegetables, such as zucchini, bell peppers, and onions.
Grilling or roasting the vegetables brings out their natural sweetness and smokiness.
Make sure to let the vegetables cool before assembling the salad. This will help them to keep their shape and prevent the salad from becoming watery.
Feta cheese, kalamata olives, and fresh herbs are classic Mediterranean ingredients that add a delicious touch to the salad.
For a more substantial salad, you can add cooked farro, quinoa, or lentils.

Conclusion:

This grilled Mediterranean eggplant and tomato salad is a healthy, flavorful, and versatile dish that can be enjoyed as a main course, side dish, or appetizer. It is perfect for summer gatherings and potlucks. The salad is also a great way to use up leftover grilled vegetables.