Grilled Eggplant Salad (Salata de Vinete) – Easy & Healthy
This eggplant salad is a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal. It’s a salad winner made with grilled eggplant, peppers, tomatoes, red onion and parsley.
Want to spice up your grilled eggplant salad or spread? I’ve got some easy and delicious recipes that are perfect for any meal! If you’re looking for a light lunch, give my easy tuna and rice salad a try, or stick with a classic potato salad that everyone loves.
For something a bit heartier, how about a couscous salad with salmon? It has a wonderful mix of flavours and will keep you feeling full. And don’t overlook a traditional salad; it’s colourful and sure to impress your guests.
If you’re in the mood for a comforting dinner, roasted eggplant topped with tomato sauce and served with a nice piece of freshly baked bread is the way to go. It’s super simple to make and oh-so-tasty!
And if you want a healthy option, try whipping up a warm vegan salad with chickpeas and lentils. It’s nutritious and goes great with any meat. Oh, and if you enjoyed this recipe, you’ll want to check out these dashi-marinated eggplants for a fun twist on serving this veggie!
It’s a quick summer dish, ready in minutes, perfect for breakfast, lunch, or dinner. Plus, it’s vegan and low-calorie, making it a healthy choice for any meal. It’s a salad winner made with grilled eggplant, peppers, tomatoes, red onion, and parsley.
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I’m excited to share this recipe with you because it’s one I grew up with! It’s a staple in Romanian cuisine, and we’ve been making it for as long as I can remember. “Salata de vinete” means eggplant salad, though it’s more like a dip or spread. This dish is similar to the Greek melitzanosalata and Turkish paltican salad. If you’re a fan of Baba Ganoush, you’ll love this Romanian version. It’s a great way to introduce guests to the flavours of Romanian cuisine!
I love eggplants, and this recipe has always been a personal favourite. The key to this dip is grilling the eggplants directly over the flame or in the oven on grill mode, to get that smoky taste. Once they’re tender and easy to peel, they’re ready to be made into this delicious spread. It’s simple, but the few ingredients come together in a way that feels special.
Why you’ll love this eggplant salad
This salad it’s incredibly easy to make and uses just a few simple ingredients. The smoky flavour from grilling the eggplants adds a rich depth to the dish, making it stand out from other dips. Plus, it’s versatile—you can serve it as a dip, a spread, or even as a side dish with fresh bread or pita.
What you’ll need to make eggplant salad
- Vegetables: Grilled eggplants, diced yellow pepper, and tomatoes form the base of the salad, providing a balance of smoky, sweet, and fresh flavours. Use ripe, firm vegetables for the best result.
- Eggplants: Grill over direct flame until the skin is charred and the flesh is soft to get that signature smoky flavour. Let them cool slightly before peeling to make the process easier, then chop for smooth mixing.
- Parsley: Use fresh parsley and chop it finely to release its full aroma. Add it right before serving for the brightest flavour and colour.
- Lemon juice: Freshly squeezed lemon juice is key for a tangy taste. Start with a small amount and adjust to your preferred level of acidity.
- Salt and pepper: Season gradually, tasting as you go.
- Olive oil: Use good-quality extra virgin olive oil, drizzle it evenly over the salad and toss gently.
- Sumac (optional): For an extra tangy note, sprinkle a little sumac over the salad just before serving. It pairs wonderfully with the smoky eggplant and fresh veggies.
How to make this eggplant salad
Ready to make something delicious? Try this grilled eggplant salad! It’s simple, tasty, and packed with fresh ingredients. I’ll walk you through each step—from grilling the eggplants to mixing in all the veggies. Your kitchen is going to smell fantastic!
Check out this easy guide, with clear steps to help you along the way!
Start by placing each eggplant directly on the grill, or stovetop over an open flame, in a cast iron griddle pan, or in the oven using the grill setting. Turn them occasionally to ensure they cook evenly. You want them soft, but not too mushy. Once grilled, transfer them to a bowl, sprinkle with a bit of salt, and cover with a towel to cool.
After they’ve cooled, peel off the skin and trim the ends. Let the eggplants sit in a colander for 10-20 minutes to drain any excess liquid.
When ready, chop the grilled eggplants on a cutting board. In a large bowl, combine the chopped eggplant with diced yellow pepper, tomatoes, red onion, and freshly chopped parsley. Drizzle with lemon juice, sprinkle with salt and pepper, and add olive oil. Gently toss until everything is evenly mixed.
Let the salad rest for 15-20 minutes to allow the flavours to come together. Serve with toasted or fresh bread—it’s perfect for scooping! This recipe makes enough for four and is a light, healthy addition to any meal.
A full list of ingredients and instructions can be found in the recipe card below.
Can you make Grilled Eggplant Salad without an outdoor grill?
You don’t need an outdoor grill to enjoy delicious grilled eggplant! Here are some easy ways to do it indoors:
- Directly on the Stovetop Flame: If you have a gas stove, you can place the eggplants directly over the flame. This gives them that wonderful smoky flavour. Just turn them occasionally until they’re nice and soft. This can get a bit messy, but it’s totally worth it!
- Stovetop Grill Pan: A stovetop grill pan works great for achieving those lovely grill marks. Simply heat the pan over medium-high heat, brush the eggplant slices with olive oil, and grill them for about 5-7 minutes on each side until they’re tender and have beautiful char marks.
- Cast Iron Griddle Pan: A cast iron griddle pan is another fantastic option. Heat it up and add your eggplant slices. Cook them until they’re soft and have a nice sear.
- Oven Broiler: Your oven’s broiler can also do the trick! Just set it to broil and place the eggplants on a baking sheet. Brush them with olive oil and broil for about 5-7 minutes on each side. Keep an eye on them to prevent burning.
- Air Fryer: If you have an air fryer, it’s a quick and healthy option! Simply brush the whole eggplants with oil and place them in the air fryer. Cook at around 375°F (190°C) for about 20-25 minutes, turning them halfway through for even cooking. This method will give you tender, smoky eggplants with minimal fuss!
How to easily peel the grilled eggplant
After grilling the eggplants, add them to a bowl and cover them with a towel for about 10-15 minutes. This will trap steam and help loosen the skin, making it easier to peel off.
First Method: Wrap each eggplant with cling film and cut off the stem end of the grilled eggplants. Then, take a wooden rolling pin or dough roller and press down from one end to the other. This technique helps separate the flesh from the skin, making it super easy to peel.
Second Method: If you prefer, you can use a knife to carefully remove the skin. Just be sure to take off all the pieces so you’re left with only the flesh.
Ways to Enjoy Eggplant in Your Meals
Serving suggestions
- Spread on Bread: Use the salad as a spread over a slice of freshly baked bread. It pairs beautifully with the warm, crusty texture.
- Add Cheese: Top it with feta cheese or Caș, a semi-soft white fresh cheese produced in Romanian, for an extra creamy element.
- Serve with Toasted Pita: Enjoy the salad with warm, toasted pita or flatbread for a delightful appetizer.
- Pair with Grilled Meats: Serve it alongside grilled chicken or lamb for a hearty meal.
- Accompany with a Salad Plate: Include it as part of a mezze platter with olives, fresh vegetables, and dips for a fun sharing experience.
- Top a Grain Bowl: Use it to top a grain bowl with bulgur, quinoa, rice or couscous for a nutritious lunch option.
These suggestions will elevate your grilled eggplant salad and make it a delicious part of any meal!
More 30-minute Meals you might love
- Creamy Chicken with Spinach and Peppers
- Couscous Salmon Salad
- Tuna, caper, and chilli spaghetti
- Vegan Lentil Soup
- Sautéed Green Beans with Garlic
- Sweet & Sour Vegetable Stir Fry
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Easy Grilled Eggplant Salad (Salata de Vinete)
Ingredients
- 4 eggplants grilled and chopped
- 1 yellow pepper diced
- 2-3 tomatoes diced
- 1 medium red onion diced
- 1 small bunch parsley chopped
- 2-3 tbsp lemon juice
- Salt and pepper to taste
- 3-4 tbsp olive oil
- 1 tsp sumac optional
Instructions
- Start by placing each whole eggplant directly on the grill, stovetop over an open flame, cast iron griddle pan, or use the oven's grill setting. Turn them every so often to make sure they cook evenly. You’ll want them to get soft, but keep an eye out so they don’t get too mushy. Once they’re grilled, move them to a bowl, sprinkle a bit of salt over them, and cover with a towel while they cool down.4 eggplants
- In the video shown with the recipe, I cut my eggplant in half, drizzle with olive oil, and cook them on grill mode for about 20 minutes or until they're soft and golden brown.
- Once they’ve cooled, peel off the skin and cut off the ends. Let them sit in a colander for a bit to drain any extra liquid. When you’re ready, chop them up on a cutting board.
- In a large bowl, mix the grilled eggplant with diced yellow pepper, tomatoes, red onion, and freshly chopped parsley. Drizzle lemon juice, a bit of salt and pepper, and olive oil over the veggies. Gently toss everything together until it’s all nicely coated.1 yellow pepper, 2-3 tomatoes, 1 medium red onion, 1 small bunch parsley, 2-3 tbsp lemon juice, Salt and pepper to taste, 3-4 tbsp olive oil, 1 tsp sumac
- Let the salad sit for about 15-20 minutes so the flavors can meld together. Serve it up with some toasted or fresh bread—it’s perfect for scooping!
- This recipe makes enough for four and is a light, healthy option for any meal.
Love this salad! It’s the tail-end of peak summer produce here in Charleston and I was looking for a new way to enjoy eggplant. I used it as a topper for crostini for appetizers and it was such a hit. Thanks for another great recipe!
This eggplant salad is delicious! So easy to make and full of flavor!
This salad with grilled eggplant, peppers, and tomatoes tasted so good and was so simple to make, I served it as a side dish for a get-together and everyone loved it!
I used this yummy salad as a dip and my friends loved it. I grilled my eggplant and we enjoyed the smoky undertones, too!
This was my first time making an eggplant salad. Such a unique flavor!!! Thanks!
I don’t usually like eggplant, but I got gifted one, so I decided to try this salad. It was so good! This is the only way I’m eating eggplant from now on!
Yum! Such a delicious salad! Will definetly make it again!
This recipe really highlights the flavor profile of the grilled eggplant! Delicious – it was a fantastic lunch!