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–+ servings
grilled aubergine salad with feta.
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5 from 1 vote

Aubergine Salad

Give your meals a colourful and flavourful twist with this Aubergine Salad - perfect as a refreshing main or a stunning side dish!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: British
Diet: Gluten Free, Vegetarian
Servings: 4
Author: James Wythe

Ingredients

For the aubergines:

  • 2 aubergines
  • 1 good pinch of salt
  • ¼ cup olive oil 60 ml
  • 1 tsp paprika
  • 1 tsp Italian herbs
  • 1 tsp onion powder
  • 1 tsp garlic powder

For the salad:

  • 255 g rocket 8 oz
  • 4 medium tomatoes or 280 g cherry tomatoes halved (10 oz)
  • ¼ cup feta crumbled (I used dairy-free)
  • 2 tbsp chopped mint
  • 2 tbsp chopped parsley

For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • Salt & pepper to taste
Metric - US Customary

Instructions

  • Trim the aubergines and cut into ½-inch thick slices.
  • Season the aubergines with salt and place in a colander for 10 minutes. This will remove any bitterness, but this step is optional. Some people enjoy this flavour of the aubergines. Once the aubergines have released their juices, rinse them shortly and give them a gentle squeeze between paper towels.
  • Add olive oil, paprika, Italian herbs, onion, and garlic powder in a bowl.
  • Add aubergines and toss and massage them with the olive oil mixture.
  • Preheat your cast iron grill skillet or grill. Grill the aubergines slices for 3-4 minutes per side.
  • Make the dressing; whisk the dressing ingredients in a bowl.
  • To assemble; add rocket into a bowl, pour over the dressing and toss. Place aubergines, tomatoes and feta over the greens. Adjust the seasoning and serve.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-4 days. It's best stored without the dressing on top.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: If you'd like to roast the eggplant rather than grilling it, line them on a single layer on a baking tray and cook in a hot oven. You could also use an air fryer.
Tip 2: If you prefer thin slices of eggplant, you won't need to cook them quite as long on the grill pan.
Tip 3: If you want to make this a heartier meal, serve alongside roast chicken or another favourite protein and some pita bread.

Nutrition

Calories: 396kcal | Carbohydrates: 28g | Protein: 6g | Fat: 31g | Saturated Fat: 5g | Fiber: 10g | Sugar: 18g