This grilled eggplant salad is full of flavor, light on labor and packed with nutritious and delicious vegetables. The eggplants’ mild flavor combined with the vibrant taste of the grilled red peppers, minced garlic and cilantro makes the ultimate summer salad!
Side dishes have never been my forte — I’m more of a main-entrée person. But one summer evening at my friend Tanya’s house I watched her throw together a grilled vegetable salad that completely changed my mind. Between a backyard BBQ and casual kitchen chatter, she grilled eggplants and peppers, peeled them while still warm, and tossed them with tomatoes, cilantro and garlic. The result was effortless, smoky and utterly delicious.
Tanya and her husband Bo cook like enthusiastic home chefs: they improvise, experiment with fresh herbs and unusual ingredients, and the best meals often come together at the last minute. Their relaxed approach makes food feel joyful and approachable, and this salad reflects that spirit — simple ingredients handled with confidence.
At the party the women gathered in the kitchen while the men worked the grill. Tanya peeled charred eggplants and roasted peppers, chopped cilantro and roughly sliced tomatoes. She salted and mixed everything in a shallow dish, handed it to us, and I was hooked from the first bite. It’s one of those recipes that tastes like summer — fresh, smoky and well-balanced.
I recreated this salad at home and loved it smeared on warm toast with extra cilantro alongside grilled chicken. It pairs equally well with sandwiches, grilled fish, or as a light vegan side for any summer meal.
Start by washing the vegetables and removing any labels. Rub each vegetable with olive oil and prick the eggplants with a fork so they don’t split while cooking. Use a very hot grill or a 450°F oven for best results.
Tomatoes and peppers will cook fastest — plan on 15–20 minutes for those, and 20–25 minutes for eggplants, turning every 7–8 minutes so they char evenly. The charred skin gives the salad its smoky depth, so aim for a good level of charring without burning.
When the vegetables are well charred, transfer them to a colander and let them sit 15–30 minutes. This drains excess moisture so the salad won’t be watery. Peel the skins off the eggplants, peppers and tomatoes (leave the onion skinless), then place everything in a shallow dish.
Roughly chop all the soft vegetables right in the dish — because they’re tender, a few rough cuts are all you need. Finely dice the onion and fold it into the mix. Add minced garlic and a generous handful of roughly chopped cilantro. Drizzle with olive oil, season with salt and pepper to taste, and toss gently. Let the flavors meld for a short while before serving.
Grilled Eggplant Salad
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4 from 1 review
- Author: Mila Furman
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
The eggplants’ mild flavor combined with the vibrant taste of the grilled red peppers, minced garlic and cilantro makes the ultimate summer salad.
Ingredients
Scale
- 5 large eggplants
- 5 medium tomatoes (Roma tomatoes work well)
- 1 large onion, skin removed
- 2 large red bell peppers
- 4 garlic cloves, minced (microplane or finely chopped)
- 1 bunch cilantro, roughly chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat a grill to high or an oven to 450°F. Brush all vegetables with olive oil and prick the eggplants with a fork to prevent splitting.
- Grill or roast the tomatoes and peppers for about 15–20 minutes; eggplants will need about 20–25 minutes. Turn every 7–8 minutes so they char evenly.
- Transfer charred vegetables to a colander and let them rest 15–30 minutes to drain excess moisture. Place the onion aside.
- Peel the skins from the eggplants, peppers and tomatoes. Place the peeled vegetables into a shallow dish and roughly chop them — their tender texture makes this easy.
- Finely dice the onion and add it to the bowl with the chopped vegetables.
- Add minced garlic and chopped cilantro, drizzle with olive oil, season with salt and pepper, and toss gently. Taste and adjust seasoning, then serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Vegan, Vegetables
- Cuisine: Russian
