It’s grilling season, and no summer barbecue is complete without a yummy side dish like this Grilled Eggplant Salad with Fresh Mint Dressing. Packed with flavor, plus a mint-infused dressing, this recipe is about to become a staple for all your summer cookouts.
It doesn’t matter if you’re serving barbecue chicken, beef or pork, this quick fresh salad will pair perfectly. Plus, all veggies used are in season during the summer months. Eggplants are at their peak from July to October, cherry tomatoes need prolonged periods of warm weather to grow, mature, and taste the best, and mint can be picked between late spring and mid-autumn.
Grilled Eggplant Salad with Fresh Mint Dressing
Prep Time: 10 min | Cook Time: 12 min | Serves: 3
Grilled Eggplant Salad
+ 1 eggplant, cut into slices
+ 1 tbsp olive oil
+ pinch sea salt
+ 1 cup cherry tomatoes, halved
Fresh Mint Dressing
+ 1/4 cup fresh mint leaves, finely chopped
+ 3 tbsp olive oil
+ 2 tbsp apple cider vinegar
+ 1 tbsp lemon juice
+ 1 tsp honey
+ 1 tsp Dijon mustard
+ 1 garlic clove, minced
+ sea salt and freshly ground black pepper, to taste
+ Greek yogurt or kefir, for drizzling on top
Preheat a grill pan over a medium burner until it’s hot. Brush eggplant with olive oil and season with sea salt. Grill eggplant for 10-12 minutes until tender.
Meanwhile, in a medium bowl, whisk dressing ingredients until well combined. Add tomatoes to dressing and toss to combine.
Arrange eggplant on a serving platter, top with tomato mixture and drizzle yogurt on top. Enjoy!
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 229 | 14.8 g | 19.4 g | 2.6 g |