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Overhead photo of Eggplant Salad with salad tongs beside bowl.
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Eggplant Salad

This Eggplant Salad is chock full of hearty veggies and tender eggplant in a delicious, tangy marinade. It's the perfect side dish for summer picnics or family dinners!
Prep Time15 minutes
Cook Time10 minutes
Marinating2 hours
Total Time2 hours 25 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: vegan, vegan side dish
Servings: 9 servings
Calories: 87kcal
Author: Lisa Longley

Ingredients

  • 1 medium eggplant peeled, cut into one inch thick slices
  • kosher salt
  • 2 scallions sliced thin
  • 1 green pepper diced
  • 1 red pepper diced
  • 2 medium tomatoes diced
  • 1 cucumber diced

Dressing

  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine
  • 2 cloves garlic minced
  • 1 teaspoon honey
  • 1 teaspoon kosher salt more to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper

Instructions

  • Spray a rimmed baking sheet with cooking spray. Set aside.
  • Peel the eggplant and slice it into one-inch-thick pieces. Lightly salt the eggplant and let it stand 10 minutes.
    1 medium eggplant
  • Put the eggplant under your broiler. Broil for 5 minutes on each side, or until lightly browned. Be careful not to overcook it.
  • While the eggplant is cooking, whisk together the ingredients for the dressing. This will also serve as the marinade for the eggplant.
    1/2 cup red wine vinegar, 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons red wine, 2 cloves garlic, 1 teaspoon honey, 1 teaspoon kosher salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon thyme, 1/2 teaspoon black pepper
  • While the eggplant is still warm, chop it into cubes and put them in a sealable container. Pour the marinade over the eggplant, cover it, and refrigerate for two hours.
    2 scallions, 1 green pepper, 1 red pepper, 2 medium tomatoes, 1 cucumber
  • Toss the eggplant with the diced vegetables and serve. This salad can be made up to 24 hours in advance and will last in the refrigerator for up to 4 days after making it.

Nutrition

Serving: 1cup | Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 263mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 541IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg