20 Delicious Eggplant Salad Recipes Healthy

Are you ready to fall in love with eggplant all over again? Whether you’re a seasoned veggie enthusiast or just looking to spice up your salad game, our roundup of 20 Delicious Eggplant Salad Recipes is here to inspire your next healthy meal. From smoky grilled delights to refreshing summer bowls, these dishes promise to bring color, flavor, and nutrition to your table. Let’s dive in!

Grilled Eggplant Salad with Feta and Mint

This Grilled Eggplant Salad with Feta and Mint is a vibrant, flavor-packed dish that brings a Mediterranean twist to your table with minimal effort.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons lemon juice
• 1 garlic clove, minced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and black pepper.
3. Grill the eggplant for 4-5 minutes on each side, until tender and charred.
4. Transfer the grilled eggplant to a serving platter. Sprinkle with chopped mint, crumbled feta, and minced garlic.
5. Drizzle with lemon juice and the remaining olive oil. Toss gently to combine.

The smoky grilled eggplant paired with creamy feta and fresh mint creates a refreshing contrast that’s perfect for summer gatherings.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Roasted Eggplant and Tomato Salad

This Roasted Eggplant and Tomato Salad is a vibrant, flavor-packed dish that brings a Mediterranean touch to your table with minimal effort.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated. Spread them out on the prepared baking sheet.
3. Roast in the preheated oven for 25 minutes, stirring halfway through, until the eggplant is golden and tender.
4. In the same bowl, combine the roasted eggplant, cherry tomatoes, remaining 1 tablespoon of olive oil, and 2 tablespoons of balsamic vinegar. Gently toss to mix.
5. Add the chopped basil and crumbled feta cheese to the salad, giving it one final gentle toss to combine.

The magic of this salad lies in the contrast between the creamy feta and the smoky, roasted eggplant, creating a dish that’s as satisfying as it is simple.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Eggplant Caprese Salad

This Eggplant Caprese Salad is a delightful twist on the classic, combining the smoky richness of roasted eggplant with the fresh, creamy flavors of traditional Caprese.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces fresh mozzarella, sliced
• 2 large tomatoes, sliced
• 1/4 cup fresh basil leaves
• 1 tablespoon balsamic glaze

Instructions

1. Preheat your oven to 400°F. Arrange the eggplant slices on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
2. Let the eggplant cool slightly, then layer on a platter with mozzarella and tomato slices. Tuck fresh basil leaves between the layers.
3. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the top. Serve immediately.

The contrast of warm, smoky eggplant with cool, creamy mozzarella creates a salad that’s as satisfying as it is beautiful.

Tip: For an extra flavor boost, sprinkle a little flaky sea salt over the top just before serving.

Spicy Eggplant Salad with Chili and Garlic

This Spicy Eggplant Salad with Chili and Garlic is a vibrant dish that brings a punch of flavor to any meal, perfect for those who love a little heat in their dishes.

Ingredients

• 2 medium eggplants, cubed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp chili flakes
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F. Toss the cubed eggplants with 2 tbsp olive oil and 1/2 tsp salt. Spread them on a baking sheet in a single layer. Bake for 25 minutes until golden and tender.
2. While the eggplants are baking, heat 1 tbsp olive oil in a small pan over medium heat. Add the minced garlic and chili flakes, sautéing for about 1 minute until fragrant.
3. Remove the pan from heat and stir in the soy sauce, honey, and rice vinegar, mixing well to combine.
4. Once the eggplants are done, transfer them to a large bowl. Pour the chili-garlic sauce over the eggplants and toss gently to coat.
5. Garnish with fresh cilantro before serving.

The magic of this salad lies in the contrast between the smoky, tender eggplants and the sharp, spicy kick of the chili-garlic sauce, making it a standout side or light main.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Eggplant and Chickpea Salad

This Eggplant and Chickpea Salad is a vibrant, hearty dish that brings together smoky roasted eggplant with creamy chickpeas for a salad that’s as satisfying as it is colorful.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. In a large bowl, combine the roasted eggplant, chickpeas, remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 2 tbsp lemon juice. Gently toss to combine.
3. Add the chopped fresh parsley and crumbled feta cheese to the bowl. Toss lightly to distribute throughout the salad.
4. Serve immediately or chill in the refrigerator for an hour to let the flavors meld together.

The smoky depth of the roasted eggplant paired with the bright acidity of lemon juice creates a flavor profile that’s unexpectedly complex for such a simple dish.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Baba Ganoush Eggplant Salad

This Baba Ganoush Eggplant Salad is a smoky, creamy delight that’s perfect for spreading on toast or scooping up with pita chips. It’s a simple yet flavorful dish that brings a taste of the Middle East to your table.

Ingredients

• 2 medium eggplants
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 tsp cumin
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 tbsp chopped parsley

Instructions

1. Preheat your grill to medium-high heat. Pierce the eggplants with a fork and grill for 20-25 minutes, turning occasionally, until the skin is charred and the inside is soft.
2. Let the eggplants cool slightly, then peel off the skin and discard. Place the flesh in a colander to drain excess liquid for 10 minutes.
3. In a food processor, combine the eggplant flesh, 2 tbsp tahini, 2 tbsp lemon juice, 2 cloves minced garlic, 1/4 tsp cumin, and 1/2 tsp salt. Pulse until smooth.
4. Transfer the mixture to a serving bowl and drizzle with 2 tbsp olive oil. Garnish with 1 tbsp chopped parsley.

The secret to this Baba Ganoush’s deep flavor is the smoky char from grilling the eggplants, which adds an irresistible depth to the creamy tahini base.

Tip: For an extra smoky flavor, you can roast the eggplants directly over a gas flame before grilling.

Eggplant Salad with Yogurt Dressing

This Eggplant Salad with Yogurt Dressing is a refreshing twist on the classic, combining smoky grilled eggplant with a tangy, herbed yogurt sauce that’s sure to impress.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint

Instructions

1. Preheat your grill to medium-high heat. Brush both sides of the eggplant slices with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Grill the eggplant for 4-5 minutes per side, until tender and charred. Let cool slightly, then chop into bite-sized pieces.
3. In a bowl, whisk together the Greek yogurt, lemon juice, minced garlic, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Stir in the chopped dill and mint.
4. Gently fold the grilled eggplant into the yogurt dressing until well coated. Serve chilled or at room temperature.

The magic of this dish lies in the contrast between the creamy yogurt dressing and the smoky, tender eggplant, creating a salad that’s both hearty and light.

Tip: For an extra layer of flavor, let the salad sit for an hour before serving to allow the flavors to meld.

Mediterranean Eggplant Salad

This Mediterranean Eggplant Salad is a vibrant, flavor-packed dish that brings a taste of the sun-soaked coasts right to your table.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. In a large bowl, combine the roasted eggplant, red bell pepper, red onion, and parsley.
3. Whisk together the remaining 2 tbsp olive oil, lemon juice, balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the salad and toss gently to combine.
4. Sprinkle the feta cheese over the top just before serving.

The contrast of the creamy feta with the smoky roasted eggplant and tangy dressing makes this salad unforgettable.

Tip: For an extra smoky flavor, grill the eggplant instead of roasting.

Eggplant and Quinoa Salad

Looking for a hearty yet healthy dish that’s packed with flavor? This Eggplant and Quinoa Salad is a vibrant, nutrient-rich meal that’s as satisfying as it is simple to make.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
2. While the eggplant roasts, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika.
4. Add the cooked quinoa, roasted eggplant, and chopped parsley to the bowl. Toss gently to combine.
5. Sprinkle with crumbled feta cheese before serving.

The smoky paprika and tangy feta elevate this salad beyond the ordinary, making it a standout dish that’s perfect for meal prep or a light dinner.

Tip: For an extra crunch, sprinkle with toasted pine nuts or almonds right before serving.

Eggplant Salad with Pomegranate and Walnuts

This Eggplant Salad with Pomegranate and Walnuts is a vibrant, flavorful dish that brings a delightful crunch and sweetness to your table, perfect for those who love a mix of textures in their salads.

Ingredients

• 1 large eggplant, cubed
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the cubed eggplant with 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Spread the eggplant on a baking sheet in a single layer. Bake for 25 minutes, stirring halfway through, until the eggplant is golden and tender.
3. While the eggplant cools, whisk together 2 tablespoons lemon juice and 1 tablespoon honey in a large bowl.
4. Add the roasted eggplant, 1/2 cup pomegranate seeds, 1/4 cup chopped walnuts, and 1/4 cup fresh parsley to the bowl. Gently toss to combine all the ingredients with the dressing.
5. Serve the salad at room temperature or chilled. The contrast of the creamy eggplant, crunchy walnuts, and juicy pomegranate seeds makes every bite a delightful experience.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Asian Style Eggplant Salad

This Asian Style Eggplant Salad is a vibrant, flavor-packed dish that brings a delightful crunch and a hint of spice to your table, perfect for those who love a quick yet impressive side.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

1. Preheat your grill or grill pan over medium-high heat. Grill the eggplant slices for 3-4 minutes on each side until they have nice char marks and are tender.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and red pepper flakes.
3. Arrange the grilled eggplant on a serving platter. Drizzle the dressing over the top, then sprinkle with green onions and sesame seeds.

The magic of this salad lies in the smoky grilled eggplant paired with the sweet and tangy dressing, creating a harmony of flavors that’s unexpectedly addictive.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before sprinkling them on the salad.

Eggplant and Avocado Salad

This Eggplant and Avocado Salad is a vibrant, creamy delight that brings a fresh twist to your salad game, perfect for those who love a hearty yet healthy dish.

Ingredients

• 1 medium eggplant, cubed
• 1 ripe avocado, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup cherry tomatoes, halved

Instructions

1. Preheat your oven to 400°F. Toss the cubed eggplant with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly golden.
2. In a large bowl, gently combine the roasted eggplant, diced avocado, cherry tomatoes, and chopped cilantro.
3. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Toss lightly to coat.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The creamy avocado and roasted eggplant create a luxurious texture, while the lemon juice adds a bright pop that elevates the entire dish.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Eggplant Salad with Tahini Dressing

This Eggplant Salad with Tahini Dressing is a creamy, smoky delight that’s perfect for adding a Middle Eastern flair to your table. It’s surprisingly simple to make and packed with flavors that meld beautifully together.

Ingredients

• 2 medium eggplants, cubed
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons water
• 1/4 teaspoon cumin
• 1 tablespoon chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on a baking sheet in a single layer.
2. Roast the eggplant for 25 minutes, stirring halfway through, until they’re golden and tender.
3. While the eggplant roasts, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon olive oil, 2 tablespoons water, and 1/4 teaspoon cumin in a small bowl until smooth.
4. Once the eggplant is done, let it cool for a few minutes, then gently toss it with the tahini dressing.
5. Garnish with chopped parsley before serving.

The magic of this dish lies in the contrast between the smoky roasted eggplant and the creamy, tangy tahini dressing—a combo that’s sure to impress.

Tip: For an extra layer of flavor, sprinkle some toasted pine nuts or sesame seeds on top before serving.

Eggplant and Lentil Salad

This Eggplant and Lentil Salad is a hearty, flavor-packed dish that brings together the earthiness of lentils with the smoky sweetness of roasted eggplant. Perfect for a nutritious lunch or a side dish that steals the show.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 1 cup dried green lentils, rinsed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until golden and tender.
2. While the eggplant roasts, cook the lentils. In a medium pot, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes or until lentils are tender but not mushy. Drain any excess water and let cool slightly.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, garlic, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper.
4. Add the roasted eggplant, cooked lentils, and chopped parsley to the bowl. Gently toss to combine everything with the dressing.
5. Sprinkle the crumbled feta cheese over the top before serving.

The magic of this salad lies in the contrast between the creamy feta and the smoky eggplant, with the lentils adding a satisfying bite. It’s a dish that’s as nutritious as it is flavorful.

Tip: For an extra layer of flavor, toast the lentils in a dry pan for a few minutes before boiling to enhance their nuttiness.

Eggplant Salad with Roasted Peppers

This Eggplant Salad with Roasted Peppers is a vibrant, smoky dish that brings a Mediterranean flair to your table with minimal effort.

Ingredients

• 2 medium eggplants, cubed
• 2 red bell peppers, halved and seeded
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tbsp of olive oil and spread them on a baking sheet. Roast for 25 minutes until tender and slightly golden.
2. While the eggplant roasts, place the bell pepper halves skin-side up on a baking sheet. Broil for 10 minutes until the skins are charred. Let cool, then peel and slice into strips.
3. In a large bowl, whisk together the remaining 2 tbsp olive oil, red wine vinegar, minced garlic, salt, and black pepper.
4. Add the roasted eggplant and bell peppers to the bowl. Gently toss to coat with the dressing. Sprinkle with fresh parsley before serving.

The magic of this salad lies in the contrast between the creamy eggplant and the sweet, smoky peppers, all brought together by a simple garlicky dressing.

Tip: For an extra layer of flavor, let the salad sit for 30 minutes before serving to allow the flavors to meld.

Eggplant and Cucumber Salad

This Eggplant and Cucumber Salad is a refreshing twist on summer salads, combining smoky grilled eggplant with crisp cucumbers for a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 large cucumber, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill to medium-high heat. Brush both sides of the eggplant slices with 1 tbsp olive oil and grill for 3-4 minutes per side, until charred and tender.
2. Let the grilled eggplant cool slightly, then chop into bite-sized pieces.
3. In a large bowl, combine the chopped eggplant, sliced cucumber, and chopped parsley.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, salt, and black pepper. Pour this dressing over the salad and toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top before serving.

The contrast between the smoky eggplant and the fresh cucumber, topped with tangy feta, makes this salad a standout at any barbecue or picnic.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Eggplant Salad with Olives and Capers

This Eggplant Salad with Olives and Capers is a vibrant, tangy dish that brings a Mediterranean flair to your table with minimal effort.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red wine vinegar
• 1/2 cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tbsp of the olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out on a baking sheet in a single layer.
2. Roast the eggplant for 25 minutes, stirring halfway through, until they’re golden and tender.
3. In a large bowl, whisk together the remaining 2 tbsp olive oil, 1/4 cup red wine vinegar, and minced garlic.
4. Add the roasted eggplant, Kalamata olives, and capers to the bowl. Gently toss to combine everything with the dressing.
5. Let the salad sit for at least 10 minutes to allow the flavors to meld. Just before serving, sprinkle with fresh parsley.

The contrast of the creamy eggplant with the briny olives and capers creates a salad that’s as flavorful as it is colorful. Perfect for a light lunch or as a side dish at your next gathering.

Tip: For an extra layer of flavor, let the salad marinate in the fridge for an hour before serving.

Eggplant and Spinach Salad

This Eggplant and Spinach Salad is a vibrant, flavorful dish that brings a delightful contrast of textures to your table, perfect for a light lunch or a side at dinner.

Ingredients

• 1 medium eggplant, cubed
• 2 cups fresh spinach, roughly chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pine nuts

Instructions

1. Preheat your oven to 400°F. Toss the cubed eggplant with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. In a small bowl, whisk together the remaining 2 tbsp olive oil, balsamic vinegar, and honey to create the dressing.
3. In a large bowl, combine the roasted eggplant, chopped spinach, and dressing. Toss gently to coat.
4. Sprinkle the salad with crumbled feta cheese and toasted pine nuts before serving.

The creamy feta and crunchy pine nuts add a wonderful texture contrast to the soft eggplant and fresh spinach, making every bite interesting.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Eggplant Salad with Lemon Vinaigrette

This Eggplant Salad with Lemon Vinaigrette is a vibrant, tangy dish that brings a refreshing twist to your table, perfect for those who love a bit of zest in their meals.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons crumbled feta cheese

Instructions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on a baking sheet in a single layer.
2. Roast the eggplant for 25 minutes, stirring halfway through, until they’re golden and tender.
3. While the eggplant roasts, whisk together the remaining 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, and minced garlic in a small bowl to make the vinaigrette.
4. Once the eggplant is done, let it cool for about 5 minutes. Then, gently toss it with the vinaigrette, chopped parsley, and crumbled feta cheese.

The magic of this salad lies in the contrast between the smoky roasted eggplant and the bright, lemony vinaigrette, creating a dish that’s as flavorful as it is colorful.

Tip: For an extra crunch, sprinkle some toasted pine nuts over the top before serving.

Eggplant and Sweet Potato Salad

This Eggplant and Sweet Potato Salad is a vibrant, hearty dish that brings together the best of both worlds with its smoky and sweet flavors, perfect for a nutritious lunch or a side at your next dinner party.

Ingredients

• 1 large eggplant, cubed
• 1 large sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp balsamic vinegar
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the eggplant and sweet potato with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and golden.
4. Transfer the roasted vegetables to a serving bowl. Drizzle with 2 tbsp balsamic vinegar and toss gently to combine.
5. Sprinkle with 1/4 cup chopped fresh parsley and 1/4 cup crumbled feta cheese before serving.

The contrast between the creamy feta and the smoky, caramelized vegetables makes this salad a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes after adding the balsamic vinegar to allow the flavors to meld together beautifully.

Conclusion

We hope this roundup of 20 Delicious Eggplant Salad Recipes inspires your next healthy meal! Each recipe offers a unique twist on this versatile vegetable, perfect for any home cook in North America. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!