Variation
Add crumbled feta cheese for a salty, creamy contrast.
Salad · Vegetarian · Side Dish · Mediterranean
Grilled Eggplant Salad With Tahini Dressing
This grilled eggplant salad is the perfect late-summer side, combining smoky charred vegetables with a bright lemon and garlic tahini dressing.
Prep
15 min
Cook
12 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prepping the Eggplant
- 1
Salting
Lay eggplant slices on a paper towel and sprinkle with salt for 10 minutes to draw out excess moisture.
Tip: Pat them very dry before oiling to ensure a good sear.
Whisking the Dressing
- 1
Emulsifying
In a small bowl, whisk tahini, lemon juice, garlic, and sweetener until a thick paste forms.
Tip: Add water one tablespoon at a time until it reaches a pourable consistency.
How to Make Grilled Eggplant Salad With Tahini Dressing
Total time: 27 min · Yields 4 servings
- 1
Preheat the Grill
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
- 2
Season the Eggplant
Brush both sides of the eggplant slices generously with olive oil and season with black pepper. The oil is essential for achieving those distinct char marks.
- 3
Grill Until Tender
Place eggplant on the grill. Cook for 5-6 minutes per side until the exterior has deep grill marks and the flesh feels soft and tender when pressed.
- 4
Assemble the Base
Transfer the warm eggplant to a large serving platter. Arrange them in a single layer or slightly overlapping.
- 5
Add Fresh Toppings
Scatter the halved cherry tomatoes, sliced red onions, and chopped parsley over the grilled eggplant.
- 6
Drizzle and Finish
Generously drizzle the prepared tahini dressing over the vegetables. Top with toasted pine nuts and an optional drizzle of pomegranate molasses for acidity.
Chef's Tips
- Use a high-quality, runny tahini for the smoothest dressing results.
- If using a charcoal grill, place eggplant directly over the coals for a deeper smoky flavor.
- Do not peel the eggplant, as the skin holds the slices together during grilling.
What to Serve with Grilled Eggplant Salad With Tahini Dressing
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a vibrant centerpiece for a vegetarian mezze platter.
- Pair with grilled pita bread to scoop up the extra tahini dressing.
- Serve alongside grilled lamb or chicken skewers.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Substitute pine nuts with toasted walnuts or pumpkin seeds.
Variation
Swap parsley for fresh mint or cilantro for a different herbal profile.
Storage & Reheating
This salad is best served immediately while the eggplant is warm, but leftovers can be stored in an airtight container for up to 2 days. The eggplant will soften further when chilled.
Further reading
Frequently asked questions
Do I need to salt the eggplant before making grilled eggplant salad?
While modern eggplants are less bitter, salting for 10-15 minutes helps remove excess moisture, leading to a better sear and creamier texture.
What is the best type of eggplant for grilling?
Globe (American) eggplants or Italian eggplants are best because their size allows for sturdy slices that hold up well on grill grates.
Can I make this grilled eggplant salad in a regular pan?
Yes, a cast-iron grill pan works perfectly indoors to achieve the same char marks and smoky flavor.
Is tahini dressing gluten-free?
Yes, tahini is made from ground sesame seeds and is naturally gluten-free, making it a great choice for this salad.
Can I serve this salad cold?
Absolutely. While the contrast of warm eggplant and cool dressing is lovely, it is also delicious at room temperature or chilled.
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