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Grilled Eggplant & Sun-Dried Tomato Salad

Grilled Eggplant & Sun-Dried Tomato Salad

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 to bite-sized pieces.

Grilled Eggplant & Sun-Dried Tomato Salad Recipe

Serves: 4Prep: 15 minCook: 8 min

Protein: 4g / %

Carbs: 14g / %

Fat: 27g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 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

Simple Dressing Ingredients

  • 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


Fast Prep Fast Cook Dairy-free No Sweeteners Shellfish-free Egg-free Vegan Vegetarian Cooking: Grill Nut-free

Salad 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 in a salad bowl.
  6. Serve the salad topped with grilled eggplants and drizzle with the simple dressing.
Photo of Ashley Noël

Hi I’m Ashley, I’m an ADAPT Certified Functional Health Coach

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