When summer’s in full swing, there’s nothing like taking advantage of the season’s freshest produce—and eggplant is one of the true stars. Glossy, deep purple, and perfectly plump, summer eggplants are at their peak in both flavor and texture. One of our favorite ways to enjoy them? A smoky, charred grilled eggplant salad that’s as vibrant and satisfying as a summer day.
This salad starts with thick slices of eggplant and red pepper, brushed with olive oil and grilled until tender and beautifully charred. Grilling not only softens the eggplant but also gives it a deep, smoky flavor that’s the perfect match for a bright, lemony za’atar dressing. Once off the grill, the eggplant is chopped into bite-sized pieces and tossed in the dressing to soak up every bit of that zesty goodness.
To balance the smokiness, we fold in juicy summer tomatoes, creamy feta, and tangy pickled red onions. Fresh basil and mint add a refreshing herbal note, making each bite complex but incredibly refreshing.
What makes this salad really shine is the freshness of the eggplant. When in season, eggplants are tender and less bitter, with a creamy texture that absorbs flavor like a sponge. For best results, look for firm, shiny eggplants with no soft spots and use them within a few days of buying.
Serve this salad as a light lunch, a side at your next barbecue, or even as a vegetarian main with grilled pita. However you enjoy it, it’s a beautiful celebration of summer’s best flavors—simple, fresh, and utterly delicious.
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