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Grilled Eggplant & Sun-Dried Tomato Salad Recipe

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!

Grilled Eggplant & Sun-Dried Tomato Salad

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

Simple Dressing Ingredients

Grilled Eggplant & Sun-Dried Tomato Salad Recipe Preparation

Preparation

  1. Preheat the grill to medium heat.
  2. Brush the sliced eggplant with olive oil and season to taste.
  3. In a bowl, combine all the ingredients for the simple dressing and whisk until well emulsified.
  4. Place the sliced eggplants on the preheated grill, and cook for 2 to 3 minutes per side, remove and let cool.
  5. Toss all the remaining ingredients into a salad bowl.
  6. Serve the salad topped with grilled eggplants and drizzle with the simple dressing.
Grilled Eggplant & Sun-Dried Tomato Salad Recipe
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Grilled Eggplant & Sun-Dried Tomato Salad Recipe

Serve up this veggie-filled salad made of sliced grilled eggplant, sun-dried tomatoes and fresh herbs with a simple dressing.
Course Salad
Cuisine American
Keyword eggplant, grilled, sun-dried tomato
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 people
Calories 341kcal
Cost 7

Ingredients

  • 1 eggplant sliced
  • 1 green onion sliced
  • 1/2 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
  • 1/4 cup olive oil
  • 2 garlic cloves minced
  • 1/2 tbsp. Dijon mustard
  • 1/2 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.
    1/4 cup olive oil, 2 garlic cloves, 1/2 tbsp. Dijon mustard, 1/2 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, 1/2 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.

Nutrition

Calories: 341kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 54mg | Potassium: 926mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1467IU | Vitamin C: 26mg | Calcium: 112mg | Iron: 4mg