Grilled Eggplant Salad

This easy grilled eggplant salad is the healthy side dish you'll want to serve all summer long. It comes together in just 25 minutes and can be served warm or at room temperature 

The combination of eggplant, cherry tomatoes, red peppers, red onions and fresh herbs makes for a salad that's full of bright flavors and colors. 

– ¼ cup olive oil – 2 teaspoons za’atar (see Tips) – 1 teaspoon lemon zest, plus 3 tablespoons lemon juice (from 1 lemon), divided – 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick slice – 1 medium red bell pepper, stemmed, seeded and quartered lengthwise – ½ medium red onion, peeled and cut into 1-inch wedges through the root – Cooking spray – 1 cup halved cherry tomatoe – ¾ cup coarsely chopped fresh flat-leaf parsley – ¼ cup thinly sliced scallion – ¼ cup coarsely chopped fresh mint – ½ teaspoon salt


Preheat a grill to medium-high. Mix oil, za'atar, and lemon zest in a small bowl. Apply half the oil mixture to one side of eggplant slices; reserve the rest.   


Check Tips for grill rack oiling. Grill the eggplant uncovered, turning periodically, for 5 minutes until cooked and grill-marked on both sides.   

Cut eggplant into 1/4-inch slices and place in a large bowl. Spray bell pepper quarters and onion wedges. Grill uncovered for 5 minutes until tender and charred.  

Reduce peppers to 3/4-inch chunks. Throw away onion stem. Peppers, onions, tomatoes, parsley, scallions, and mint should be added to the eggplant bowl.  

Add lemon juice and salt to the reserved oil mixture; whisk to combine. Drizzle over the vegetables and toss to coat.