A Smoky, Creamy, and Vibrant Middle Eastern-Inspired Dish
A Deeply Flavorful Salad that Elevates Simple Ingredients
This Grilled Aubergine Salad is an irresistible blend of smoky, creamy grilled eggplant, bright herbs, and sweet bursts of pomegranate, all drizzled with a nutty tahini-lemon dressing. It’s rich in flavor and texture, yet light and balanced—a salad that can be served warm or at room temperature and feels just as much at home on a mezze platter as it does at the center of a weeknight dinner table.
Aubergines (or eggplants) are often underappreciated in salads, but when grilled to smoky perfection, they transform into velvety slices that soak up any dressing and provide a meaty, satisfying base. Pair them with contrasting textures—crisp radishes, juicy tomatoes, crunchy seeds—and you’ve got a salad that’s both elegant and hearty.
The Secret to Perfect Grilled Aubergine
The key to success is in the grilling. Aubergines need to be cooked until golden brown on the outside and soft, creamy inside, but not soggy or underdone.
Here’s how to get it right:
- Slice 1 cm thick rounds or lengthwise strips to ensure even grilling.
- Salt lightly and rest for 20 minutes to draw out moisture and bitterness.
- Pat dry and brush generously with olive oil before grilling.
- Grill on high heat (grill pan, barbecue, or oven grill) until deeply golden and tender, about 3–5 minutes per side.
Pro tip: Don’t crowd the pan—grill in batches for proper caramelization.
Building Flavors: What Else Goes in the Salad?
This salad is as much about balance as it is about bold flavors. You want contrast: smoky, sweet, acidic, creamy, and crisp.
Core components:
- Grilled aubergine – silky, smoky, and satisfying.
- Fresh herbs – mint, parsley, coriander (cilantro), or dill for brightness.
- Cherry tomatoes – juicy and slightly sweet.
- Red onion or shallot – thinly sliced for sharpness.
- Pomegranate seeds – juicy bursts of tart-sweet flavor.
- Toasted pine nuts or seeds – for crunch and richness.
- Tahini dressing – creamy and nutty, tying everything together.
You can serve this salad on a bed of greens or leave it as a composed platter of grilled vegetables and toppings.
Tahini-Lemon Dressing: Creamy, Tangy, and Luxuriously Simple
Tahini adds a velvety richness that perfectly complements grilled aubergine. The lemon juice brightens it, garlic adds bite, and cold water brings it to a pourable consistency.
Dressing Ingredients:
- Tahini – smooth and runny preferred.
- Fresh lemon juice – bright acidity.
- Garlic – grated or finely minced.
- Cold water – thins the dressing into a silky sauce.
- Salt – essential for balance.
Optional: Add a pinch of cumin or sumac for extra depth.
Optional Add-Ins and Variations
Make the salad your own with creative additions:
- Feta or labneh: Creamy and salty contrast to smoky aubergine.
- Cooked lentils or chickpeas: Add protein and make it a meal.
- Zhoug or harissa: A spoonful on top brings heat and herbal spice.
- Pickled onions: Add acidity and color.
- Rocket (arugula) or spinach: Toss with greens for a lighter take.
Best Equipment to Use
- Grill pan, barbecue, or oven grill: Essential for charring the aubergine.
- Mandoline or sharp knife: For uniform slices of aubergine and onion.
- Mixing bowl and whisk: For the dressing.
- Serving platter or shallow bowl: For beautiful presentation.
Preparation Strategy and Timeline
To keep your prep efficient:
- Salt and prep the aubergine slices first.
- While resting, prepare the tahini dressing and other salad components.
- Grill the aubergine slices and let them cool slightly.
- Assemble the salad by layering grilled aubergine with toppings and drizzling with dressing.
Dietary Substitutions and Notes
- Vegan and dairy-free: Naturally vegan, no changes needed.
- Gluten-free: Entirely gluten-free as written.
- Nut-free: Use pumpkin or sunflower seeds instead of pine nuts.
- Low-carb: Aubergine is low in carbs; just avoid adding grains or legumes if you’re counting.
Common Questions and Fixes
My aubergine is undercooked—how can I tell it’s done?
It should be deeply browned and fully tender in the center. Undercooked aubergine will be spongy and bitter.
Can I roast the aubergine instead of grilling?
Yes. Roast at 220°C (425°F) for 20–25 minutes until golden and soft, flipping halfway.
How long does it keep?
The salad is best served fresh, but leftovers can be stored for 1–2 days in the fridge. Keep the dressing separate if possible.
What if my tahini seized up?
Add more cold water, a tablespoon at a time, and whisk—it will smooth out again.
Plating and Garnish Ideas
- Serve on a large white platter to highlight the colors.
- Drizzle tahini dressing in ribbons over the top, don’t toss.
- Sprinkle with pomegranate seeds, toasted nuts, and chopped herbs for a pop of texture and color.
- Finish with a light dusting of sumac or za’atar for extra depth.
Ingredients
For the Salad
- 2 medium aubergines (eggplants), sliced into 1cm rounds or lengthwise strips
- 2 tablespoons olive oil, for brushing
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion or 1 small shallot, thinly sliced
- 1/4 cup pomegranate seeds
- 2 tablespoons toasted pine nuts or pumpkin seeds
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped flat-leaf parsley
- Optional: handful of rocket or spinach
For the Tahini-Lemon Dressing
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 3–5 tablespoons cold water (to thin)
- Salt, to taste
- Optional: pinch of cumin or sumac
Instructions
Step 1: Prepare the Aubergine
Lay the slices on a board, sprinkle both sides lightly with salt, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly with a clean towel.
Step 2: Grill the Aubergine
Brush both sides of each slice with olive oil. Grill on a preheated grill pan or barbecue over medium-high heat for 3–5 minutes per side until charred and tender. Set aside to cool slightly.
Step 3: Make the Dressing
In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add cold water until the dressing is creamy and pourable.
Step 4: Assemble the Salad
Arrange grilled aubergine slices on a platter. Top with cherry tomatoes, sliced onion, pomegranate seeds, pine nuts, and fresh herbs. Drizzle generously with the tahini dressing.
Step 5: Serve
Serve immediately as a main or side dish. Great warm, room temperature, or chilled slightly.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 2 days.
Dressing: Keeps for 3–4 days in the fridge—whisk or shake before using.
Freezer: Not recommended—texture of aubergine and fresh ingredients won’t hold.
Grilled Aubergine Salad vs. Baba Ghanoush vs. Roasted Veggie Platters
- Grilled Aubergine Salad: Composed, textured, and dressed—served whole with toppings.
- Baba Ghanoush: Mashed, smoky dip made from roasted eggplant.
- Roasted Veggie Platters: Heavier on mixed vegetables, less focused on herbaceous freshness.
This Grilled Aubergine Salad is a vibrant, smoky, and deeply satisfying dish that brings together bold Middle Eastern flavors with the simplicity of fresh, whole ingredients. Whether you’re serving it as a side or centerpiece, it’s guaranteed to leave an impression.