Grilled Eggplant Salad
Updated June 29, 2026
Ryan Liebe for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large eggplant
1 plum tomato, diced
1 ½ teaspoons red wine vinegar
½ teaspoon kosher salt, more to taste
½ 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
Nutritional analysis per serving
18 grams carbs; 171 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 6 grams fiber; 292 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
In all recipe with blistered eggplant you need to let it drain in a colander while cooling - the longer the better - so the dark bitter juices drain leaving a tastier, milder eggplant.
Instead of grilling the eggplant intact I peeled and sliced it into 3/4" thick slabs, brushed with olive oil and grilled like burgers to get some nice char on both sides. I think this adds a smokey note to the finished salad. The oil used to brush on the sliced eggplant when grilling eliminates the need to add the 3 tablespoons EVOO to the salad when combining ingredients just prior to serving. However you choose to proceed, this recipe is delicious. Thanks Melissa.
I made this twice in a week. Preferred lemon juice to vinegar.
If using an oven, what temperature and how long to bake? Thx
This is very similar to Greek eggplant salad or melitzanosalata!
I always roll my eyes a little when commenters change a recipe and then review it like they made the original, and yet here I am doing exactly that, just a small substitution though. I used 3 long, thin Chinese eggplants instead of one large, grilled until tender and chopped skins and all rather than peeled. Otherwise followed the recipe as written. Mixed with one large hothouse tomato, capers, garlic, fresh oregano, and parsley. Served with olive oil ciabatta - fresh, not toasted - eaten like bruschetta. Absolutely marvelous.