Grilled Eggplant and Asparagus Salad
Grilled Eggplant and Asparagus Salad is a vibrant, healthy dish featuring smoky grilled eggplant, tender asparagus, fresh greens, herbs, and a zesty lemon garlic dressing. This easy recipe highlights the natural flavors of vegetables while adding Mediterranean-inspired freshness through olive oil, herbs, and optional cheese toppings. Perfect as a side dish, vegetarian meal, or summer salad, it is nutritious, colorful, and packed with satisfying textures and flavors.
Ingredients
For the Salad
- 2 medium eggplants, sliced into rounds or strips
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 2 cups mixed greens or arugula
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled feta cheese or goat cheese (optional)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Wash and prepare the vegetables. Slice the eggplant and trim the asparagus.
- Brush eggplant slices and asparagus with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat.
- Grill eggplant slices for 3–4 minutes per side until tender with beautiful grill marks.
- Grill asparagus for 4–6 minutes, turning occasionally, until slightly charred but still crisp.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
- Arrange mixed greens on a serving platter and add grilled vegetables, cherry tomatoes, and red onion.
- Drizzle the dressing over the salad and gently toss.
- Finish with fresh herbs and crumbled feta or goat cheese before serving.
Notes
- Choose firm eggplants with smooth, shiny skin for the best texture.
- Do not overcook asparagus; it should remain slightly crisp.
- Grilling adds the best smoky flavor to the vegetables.
- Allow grilled vegetables to cool slightly before assembling the salad.
- Fresh herbs make a big difference in flavor.
- Feta cheese adds a creamy and salty contrast.
- The dressing can be prepared ahead of time.
- Leftovers can be stored in the refrigerator for up to 2 days.