This smoky Mediterranean eggplant salad is absolutely divine. Silky roasted eggplant is paired with sweet raisins, crunchy walnuts, herbs and bell peppers for a salad that is bursting with flavor and texture. Whether you spread this on toast, eat with fresh pita bread or simply devour on a bed of greens, this Mediterranean inspired salad will be your new favorite way to eat eggplant.
What is Eggplant Salad?
Is this recipe a salad or an eggplant dip? This is really the million dollar question!
First off, let's be clear, this is an appetizer salad. It is a perfect starter for a substantial meal. It can be a super light dinner for a hot summer night on the deck with a cold drink in hand. But it is intended to be an appetizer that goes well with other Mediterranean type starters like hummus, tzatziki or tahini salad.
This recipe is an eggplant salad rather than a dip because it has so much texture and chopped elements. With roasted and chopped eggplant, roasted peppers, herbs, walnuts and raisins all tossed in a simple dressing it screams salad. Dips are usually pureed, and smooth and easy to "dip" in while this eats better with a fork or spoon.
Why you'll love this RECIPE
- Restaurant quality flavor
- Easy recipe, beginner friendly
- Colorful presentation, impress your friends
- Perfect for mezze plates or tapas
- Great for a light dinner on the deck in summer or happy hour appetizers
- Tastes better the next day after the flavors really meld
- Vegan, totally dairy free and gluten free
Nut Tip
Nuts can be a really pricey ingredient. The best place to buy them is Trader Joes, they have the most affordable options. And you can often save money by purchasing "pieces" rather than whole nuts. Since we are chopping them anyway, it's ok to buy them already chopped or small pieces.
Eggplant Salad Ingredients
Although this recipe has a summery vibe, it can be made year round thanks to modern grocery stores. Eggplant and peppers are summer veggies that are usually easily found in every season.
- Eggplant- Eggplant is the "meat" of this recipe. Roasting it gives it a deliciously smooth and silky texture.
- Garlic-Garlic is aromatic and has a spicy bite that brings a Mediterranean vibe to this salad. If you are not a fan, leave it out. For a subtler bite, chop a tsp of chives or the white part of a green onion instead.
- Raisins- For sweetness, we add raisins to this salad. The raisins will plump up a little after absorbing some of the juices which sounds suspect but is actually quite lovely
- Red bell pepper-I use my easy roasted pepper method and simply throw the peppers into the oven on a sheet pan whole. This will simplify the cooking. Use jarred red bell peppers for extra convenience instead.
- Walnut pieces- Walnuts add a delightful and unexpected crunch to this salad. The slight bitter earthiness of the walnut balances the sweet flavors. If you are allergic to nuts, substitute pumpkin seeds or sunflower seeds.
- Parsley-parsley is a neutral player in this salad. She balances out the stronger flavors and brings a nice, fresh pop.
- Mint- Mint brings so much freshness to this party. Use up that garden mint that you are swimming in! The measurements are a suggestion, go with your instinct and add more if you love mint!
- Lemon- There is no need to mask all these fresh and pungent flavors with any heavy dressings. We simply use squeezed lemon and olive oil plus salt to bring out the delicious taste of this salad.
- Olive oil , Smoked paprika, Salt, Garlic powder
Eggplant tip: Choose Italian eggplants for this recipe as they have the best texture.
How to Make Smoky Eggplant Salad
This recipe is really quite simple, don't be intimidated. With just a little mixing, roasting and chopping you can be eating this in about 45 minutes.
- Cook the Eggplant and Peppers-This is my favorite way to cook eggplant. I simply cut them in half, then score them with a crosshatch pattern. Then I rub the scored side with a paste made from olive oil, smoked paprika, garlic powder and salt. They go onto a sheet pan and into the oven to roast until soft. Then we let them cool, remove the "meat" from the skin and chop small. This chopped eggplant will resemble more of a mash which is the perfect texture for this smoky eggplant salad. For the roasted pepper we simply add the whole peppers to the sheet pan with the eggplant and oven roast simultaneously. It's so simple! Or skip the peppers and use from a jar.
- Gather and Chop- While the eggplant and peppers are cooling gather the other ingredients and chop the herbs.
- Prepare Roasted Eggplant and Peppers-Remove roasted eggplant flesh from skin and chop in small bite size pieces. They will be very soft. Remove stem and seeds from pepper and chop small.
- Assemble the salad- Grab a large bowl and add all the ingredients. Mix until well combined. Enjoy within 3 days.
Tips for Making the Best Eggplant Salad
- Don't rush the roasting step.. the eggplant needs to be tender
- Save time and energy by using jarred roasted peppers
- Get creative: add olives or capers for an extra push of flavor
- Make it a filling meal by adding a can of drained white beans or chickpeas
Other Delicious Mediterranean Appetizer Recipes
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Smoky Mediterranean Eggplant Salad
Ingredients
- 2 eggplant
- 1 clove garlic minced
- ¼ cup raisins
- ¼ cup walnut pieces chopped coarsely
- 2 red bell pepper large, fresh or jarred
- ¼ cup parsley leaves only chopped
- ¼ cup mint leaves only chopped
- 1 lemon large, juiced
- 2 tbsp olive oil extra virgin
- 1 ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp garlic powder
Instructions
- Preheat oven to 400
- Cut eggplants in half lengthwise, carefully score exposed center with a crosshatch pattern using a small knife. Don't cut too deep into the eggplant.
- In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika, ¼ tsp salt and garlic powder and mix to make a paste. Spread onto the scored side of eggplants and rub to cover.
- Place seasoned eggplants scored side down on a sheet pan plus the bell pepper (if not using jarred) whole and roast for 30 minutes.
- Chop and gather other ingredients while eggplant and pepper are cooling.
- In a large bowl place garlic, raisins, walnuts, parsley, mint, lemon juice, the remaining 1 tbsp oil, ½ tsp smoked paprika, ¼ tsp salt and mix.
- Remove roasted eggplant flesh from skin by scooping and scraping it out with a spoon or back of your knife. Then chop it into small bite size pieces. They will be very soft. Then remove stem and seeds from the roasted red pepper and chop small.
- Add eggplant and peppers to the large bowl and mix well. Taste for salt and adjust to your preference.
- Cover and refrigerate. Best enjoyed within 3-4 days for best quality.
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