Treat yourself to a veggie-filled salad of sliced eggplant, sun-dried tomatoes, and fresh herbs. Eggplants are generally available in late summer through fall, so this would be an appropriate seasonal fall salad. And because this is full of veggies, bring this to a BBQ for everyone to enjoy, including non-meat eaters!
Luckily, sun-dried tomatoes are available year-round. You can make your own by using a dehydrator, or you can buy them dry-packed or oil-packed. If you choose to buy oil-packed tomatoes, be sure to check the label to be sure they are packed in olive oil rather than canola or vegetable oil.
Sun-dried tomatoes have a rich taste compared to their water-filled counterpart because the dehydration process concentrates the flavor. Because of the concentration, there are more nutrients in sun-dried tomatoes, like Vitamin C, potassium, and manganese.
This salad would be a perfect side to a grilled dish or even a casserole. If the slices of grilled eggplants are too large, chop them down into bite-sized pieces.
Grilled Eggplant & Sun-Dried Tomato Salad Recipe
Serves: 4 Prep: 15 min Cook: 8 min
Ingredients
- 1 eggplant, sliced
- 1 green onion, sliced
- ½ cup sun-dried tomatoes, sliced
- 4 cups mixed greens
- 1 tbsp. fresh mint, chopped
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh oregano, chopped
- 4 tbsp. olive oil
- Sea salt and freshly ground black pepper
Simple Dressing Ingredients
- ¼ cup olive oil
- 2 garlic cloves, minced
- ½ tbsp. Dijon mustard
- ½ tsp. smoked paprika
- 1 tbsp. fresh lemon juice
- Sea salt and freshly ground black pepper
Preparation
- Preheat the grill to medium heat.
- Brush the sliced eggplant with olive oil and season to taste.
- In a bowl, combine all the ingredients for the simple dressing and whisk until well emulsified.
- Place the sliced eggplants on the preheated grill, and cook for 2 to 3 minutes per side, remove and let cool.
- Toss all the remaining ingredients into a salad bowl.
- Serve the salad topped with grilled eggplants and drizzle with the simple dressing.
📖 Recipe
Grilled Eggplant & Sun-Dried Tomato Salad Recipe
Ingredients
- 1 eggplant sliced
- 1 green onion sliced
- ½ cup sun-dried tomatoes sliced
- 4 cups mixed greens
- 1 tbsp. fresh mint chopped
- 1 tbsp. fresh parsley chopped
- 1 tbsp. fresh oregano chopped
- 4 tbsp. olive oil
- Sea salt and freshly ground black pepper
- ¼ cup olive oil
- 2 garlic cloves minced
- ½ tbsp. Dijon mustard
- ½ tsp. smoked paprika
- 1 tbsp. fresh lemon juice
- Sea salt and freshly ground black pepper
Instructions
- Preheat the grill to medium heat.
- Brush the sliced eggplant with olive oil and season to taste.1 eggplant, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
- In a bowl, combine all the ingredients for the simple dressing and whisk until well emulsified.¼ cup olive oil, 2 garlic cloves, ½ tbsp. Dijon mustard, ½ tsp. smoked paprika, 1 tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
- Place the sliced eggplants on the preheated grill, and cook for 2 to 3 minutes per side, remove and let cool.
- Toss all the remaining ingredients into a salad bowl.1 green onion, ½ cup sun-dried tomatoes, 4 cups mixed greens, 1 tbsp. fresh mint, 1 tbsp. fresh parsley, 1 tbsp. fresh oregano
- Serve the salad topped with grilled eggplants and drizzle with the simple dressing.
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