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+ servings
Mediterranean Inspired Eggplant Salad

Smoky Eggplant Salad

This smoky Mediterranean inspired eggplant salad is divine. The roasted eggplant’s silky texture and smoky flavor paired with the sweetness of raisins and bell peppers is perfection. Whether you spread this on toast, eat with fresh pita or simply devour on a bed of greens, this will be your new favorite way to eat eggplant.
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Salad, Side Dish, starter
Cuisine california, fusion, Italian, Mediterranean
Servings 4
Calories 268 kcal


  • 2 eggplants
  • 1 garlic clove minced
  • ¼ cup raisins
  • ¼ cup walnut pieces
  • 1 red bell pepper large
  • ¼ cup parsley chopped
  • ¼ cup mint chopped
  • 1 lemon large, juiced
  • 2 tbsp olive oil extra virgin
  • 1 ½ tsp smoked paprika
  • ¼ tsp salt
  • ½ tsp garlic powder


  • Preheat oven to 425
  • Cut eggplants in half lengthwise, score with a crosshatch pattern
  • In a small bowl mix 1 tbsp extra virgin olive oil with 1 tsp smoked paprika, 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 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 tsp oil, ½ tsp smoked paprika and mix.
  • 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.
  • Add eggplant and peppers to the large bowl and mix well. Taste for salt and adjust to your preference.


Calories: 268kcalCarbohydrates: 29gProtein: 6gFat: 17gSaturated Fat: 2gSodium: 158mgPotassium: 826mgFiber: 11gSugar: 11gVitamin A: 1798IUVitamin C: 64mgCalcium: 62mgIron: 2mg
Keyword chilled, Easy, eggplant, fresh, healthy, light
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