This Aubergine Salad is a vibrant, flavour-packed dish that’s simple to prepare and full of fresh, healthy ingredients. It works beautifully as a side or as a light main course.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Aubergine Salad
- Substitutions
- Variations
- How to make Aubergine Salad
- Leftovers
- Recipe FAQs
- More Aubergine Recipes
- You might also like
- Rate it…
- Aubergine Salad Recipe
Why this recipe works
Salads are versatile: they can brighten a meal or be the meal. This Mediterranean-inspired aubergine salad delivers a satisfying mix of textures and flavours — smoky, tender grilled aubergine, peppery rocket, juicy tomatoes and tangy feta, all tied together with a bright lemon-honey dressing.
It’s great in warm months when produce is at its best, but it also works well as a warm salad in cooler weather. The roasted aubergine adds comfort, while the fresh herbs and citrus dressing keep the dish lively and balanced.
Ingredients to make Aubergine Salad
For the aubergines:
- Aubergines – the star ingredient.
- Salt – helps draw out any bitterness and excess moisture (optional).
- Olive oil – for flavour and to help the seasoning stick.
- Paprika – adds sweet, smoky notes.
- Italian herbs – a convenient mixed herb blend.
- Onion powder – adds savoury depth.
- Garlic powder – complements the other spices.
For the salad:
- Rocket (arugula) – a peppery base for the salad.
- Medium or cherry tomatoes – for freshness and acidity.
- Feta cheese – crumbled; a salty, creamy contrast (dairy-free options work well).
- Mint – bright and cooling.
- Parsley – adds an herbaceous, slightly peppery note.
For the dressing:
- Extra-virgin olive oil – the base for the dressing.
- Lemon juice – adds bright acidity.
- Honey – balances the lemon with a touch of sweetness.
- Salt and black pepper – to taste.
See the recipe card below for exact quantities.
Substitutions
- Oil: swap olive oil for a neutral oil if preferred.
- Seasonings: adjust spices to taste or replace with your favourite blends.
- Garlic: use fresh minced garlic instead of garlic powder if you prefer.
- Greens: lettuce or spinach can replace rocket for a milder base.
- Vegetables: add or substitute bell peppers, red onion or spring onions.
- Herbs: basil, cilantro or dill work well in place of mint or parsley.
- Dressing: a splash of balsamic or a mustard-based dressing will also pair nicely.
Variations
- Spicy: add chilli flakes to the aubergine seasoning.
- Deluxe: top with pickled beetroot, toasted pine nuts or sesame seeds and a little lemon zest.
- Kid friendly: simplify the veg to match children’s tastes and introduce new flavours gradually.
How to make Aubergine Salad
Step 1: Trim the aubergines and slice into ½-inch thick rounds.
Step 2: If desired, sprinkle the slices with salt and place in a colander for 10 minutes to draw out bitterness. Rinse briefly and pat dry.
Step 3: Whisk together olive oil, paprika, Italian herbs, onion powder and garlic powder in a bowl.
Step 4: Add the aubergine slices to the bowl and toss, massaging the oil and spices into each slice.
Step 5: Preheat a grill or cast-iron grill pan. Grill slices 3–4 minutes per side, until golden and tender.
Step 6: Whisk the dressing ingredients — olive oil, lemon juice, honey, salt and pepper — until combined.
Step 7: To assemble, toss rocket with the dressing in a large bowl. Top with grilled aubergine, tomatoes and crumbled feta. Taste and adjust seasoning, then serve.
Hint: Salting and resting the aubergine is optional but can reduce bitterness. Rinse and pat dry after resting.
Leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. To avoid sogginess, keep the dressing separate until ready to serve.
Recipe FAQs
There’s no difference — they are two names for the same vegetable. Eggplant is common in North America; aubergine is used elsewhere.
Yes. Raw aubergine can be eaten thinly sliced, though many prefer it grilled or roasted for a softer texture and deeper flavour.
Peeling is optional. The skin is fine on most aubergines; you might peel larger or older ones if the skin is tough or bitter.
Aubergines are typically in season from mid-summer into early autumn.
More Aubergine Recipes
- Aubergine Curry
- Awesome Aubergine Bake
- The Best Aubergine Miso
- Mediterranean Vegetables
- Vegan Moussaka
- Vegetable Curry
- Aubergine Parmigiana
- Air Fryer Aubergine
- Roasted Aubergine
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Rate it…
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Aubergine Salad
Ingredients
For the aubergines:
- 2 aubergines
- 1 good pinch of salt
- ¼ cup olive oil, 60 ml
- 1 tsp paprika
- 1 tsp Italian herbs
- 1 tsp onion powder
- 1 tsp garlic powder
For the salad:
- 255 g rocket, 8 oz
- 4 medium tomatoes, or 280 g cherry tomatoes halved (10 oz)
- ¼ cup feta, crumbled (dairy-free option)
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt & pepper, to taste
Instructions
-
Trim the aubergines and cut into ½-inch thick slices.
-
Optional: season with salt and rest in a colander for 10 minutes to reduce bitterness. Rinse and pat dry.
-
Combine olive oil, paprika, Italian herbs, onion powder and garlic powder in a bowl.
-
Toss the aubergine slices in the oil and spice mixture, massaging to coat.
-
Preheat a grill or cast-iron pan and cook aubergine 3–4 minutes per side until golden.
-
Whisk the dressing ingredients together in a small bowl.
-
Toss rocket with the dressing, then top with aubergine, tomatoes and feta. Season to taste and serve.
Notes
Substitutions & Variations: See the suggestions listed earlier in the post.
To Store: Keep in an airtight container in the fridge for 3–4 days, preferably without the dressing.
To Freeze: Freezing is not recommended for this salad.
Tip 1: Roast aubergine in a hot oven on a single layer if you prefer not to grill, or use an air fryer.
Tip 2: Thinner slices cook faster on the grill.
Tip 3: For a heartier meal, serve alongside roasted chicken, another protein, or warm pita.