Grilled Eggplant Salad with Avocado-Garlic Dressing
This grilled eggplant salad combines smoky, charred eggplant with fresh mixed greens and sweet red pepper, all brought together by a creamy avocado-garlic dressing. It is a light but satisfying vegan salad, perfect for summer when the grill is already going.
Grilled eggplant is one of those things that converts people who swear they hate eggplant — the char does something magical, turning it silky and smoky instead of spongy. The avocado-garlic dressing is what takes this from a side to a meal I actually crave. Get your grill or pan properly hot before the eggplant goes on; lukewarm heat is how you end up with the sad, soggy version everyone fears.
Make this when eggplant is in season
- Smoky and fresh. Charred eggplant over crisp greens.
- Creamy without dairy. Blended avocado makes the dressing rich.
- Naturally vegan and gluten-free. Suits most diets.
- Great for entertaining. A colorful bowl that travels well.
About the eggplant and dressing
Eggplant should be firm and glossy. Salting the slices before grilling draws out moisture and any bitterness, so they char instead of steaming.
Mixed greens and red pepper add freshness, crunch, and color. Use any salad leaves you like.
Avocado-garlic dressing of ripe avocado, garlic, lemon, and olive oil blends into a silky, creamy dressing. Add water to thin it to a pourable consistency.
Getting the char right
- Salt the eggplant. Let salted slices sit 15 minutes, then pat dry for the best char.
- Hot grill. A hot, oiled grill gives those dark grill marks and smoky flavor.
- Dress just before serving. Add the dressing right before eating so the greens stay crisp.
- Serve warm or cold. The eggplant is delicious either way.
Swaps and variations
Add protein: top with chickpeas, grilled tofu, or toasted seeds.
More veg: add grilled zucchini, cherry tomatoes, or red onion.
Herbs: fresh parsley, basil, or mint brighten it up.
Different dressing: a simple lemon-tahini or olive oil and vinegar also work well.
How long it keeps
- Grilled eggplant: store separately in the fridge for up to 3 days.
- Dressing: keeps 2 days; press plastic wrap to the surface to slow browning.
- Assemble fresh: combine just before serving so the greens do not wilt.
For more eggplant ideas, see all our eggplant recipes or the classic Romanian eggplant salad. For more grilled salads, try this grilled halloumi salad.
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Grilled Eggplant Salad with Avocado-Garlic Dressing
Equipment
- Grill or grill pan
- Blender
- Salad bowl
- Tongs
Ingredients
For the salad
- 1 eggplant large, sliced into rounds
- 4 cups mixed salad greens
- 1 red bell pepper sliced
- 2 tbsp olive oil for grilling
- Salt for the eggplant
For the avocado-garlic dressing
- 1 avocado ripe
- 1 cloves to 2 garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 to 3 water
- Salt and black pepper to taste
Instructions
- Salt the eggplant slices and let them sit for 15 minutes, then pat dry.
- Brush with olive oil and grill on a hot grill or grill pan for a few minutes per side, until charred and tender.
- Make the dressing: blend the avocado, garlic, lemon juice, olive oil, and water until silky. Season with salt and pepper, adding more water to thin if needed.
- In a large bowl, toss the greens and red pepper. Top with the grilled eggplant.
- Drizzle generously with the avocado-garlic dressing and serve right away.
Notes
Frequently Asked Questions
Yes, it helps. Salting the slices and letting them sit for about 15 minutes draws out excess moisture and any bitterness, so the eggplant chars on the grill instead of steaming. Pat the slices dry before grilling.
Yes. Use a stovetop grill pan, or roast the eggplant slices in a hot oven at 425°F until golden and soft. You will still get plenty of flavor, just slightly less smokiness.
The lemon juice in the dressing slows browning, and pressing plastic wrap directly onto the surface helps too. It is best made fresh, but keeps for up to 2 days in the fridge.
Both work. The grilled eggplant is delicious warm over the greens, or you can let it cool and serve the salad chilled. Dress it just before serving either way.
Add a protein like chickpeas, grilled tofu, or toasted seeds, and serve with bread or grains such as quinoa. The avocado dressing already makes it satisfying.
Yes. Made with eggplant, greens, pepper, and an avocado dressing, it is naturally vegan, gluten-free, and dairy-free.
