Grilled Eggplant Salad Recipe with Lemon-Tahini Dressing

Grilled Eggplant Salad Recipe with Lemon-Tahini Dressing
Photo by Carmen Sturdy

August may have come and gone but the end of summer heralds an abundance of eggplant! The purple vegetable is in season from now until October — so there’s still plenty of time to whip up this Middle Eastern-inspired salad. Grilled eggplant, a good source of fiber and B vitamins, adds bulk to the dish while keeping calories in check. Top your dish with juicy pomegranate seeds, rich in vitamin C and K, and crunchy toasted pine nuts for a fall salad recipe that can’t be beat. Fair warning: the creamy lemon and tahini dressing is so delicious you’ll want to lick every last drop from the bowl.

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Grilled Eggplant Salad Recipe with Lemon-Tahini Dressing
Photos by Carmen Sturdy

Grilled Eggplant Salad Recipe with Lemon-Tahini Dressing

Serves 4

Prep time: 15 minutes
Cook time: 15 minutes



For the salad:
2 large eggplants
4 cups arugula
1 tablespoon olive oil
1/4 cup pine nuts, toasted
1/4 cup pomegranate seeds
1/3 cup parsley, chopped

For the dressing:
2 cloves garlic
1/4 cup lemon juice
1/4 cup tahini
1 teaspoon honey (or other sweetener if vegan)
Pinch of salt


  1. Preheat the grill to medium heat.
  2. Cut the eggplant into ¼-inch thick slices and sprinkle with salt. Leave to rest for 20 minutes.
  3. In a food processor or blender, combine all of the ingredients for the dressing and blend until smooth. Add in a splash of water to thin out the dressing if it looks too thick.
  4. Rinse the eggplant and pat dry. Lightly brush both sides of the eggplant slices with olive oil and place them on the grill. Cook for approximately 4 minutes per side until the slices become tender and begin to brown. Once cooked, transfer to a cutting board and allow to cool.
  5. Cut the eggplant slices into cubes and place in a salad bowl along with the arugula, pomegranate seeds, toasted pine nuts and chopped parsley. Toss with dressing right before serving.

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