Grilled eggplant salad with mozzarella

Grilled eggplant salad with mozzarella

This vibrant Mediterranean eggplant salad is perfect as a side to grilled chicken or fish. But you can also enjoy it as a meal. Why not add some tuna to up the protein? Gorgeous presentation. Gorgeous flavor. Gorgeous balance.
July 6 2017 recipe by , photo by in Recipes, Meal, Side dish

Grilled eggplant salad with mozzarella

This vibrant Mediterranean eggplant salad is perfect as a side to grilled chicken or fish. But you can also enjoy it as a meal. Why not add some tuna to up the protein? Gorgeous presentation. Gorgeous flavor. Gorgeous balance.
USMetric
4 servingservings

Ingredients

  • 2 lbs 900 g eggplant
  • 1⁄3 cup 80 ml olive oil, for brushing the eggplant
  • 1⁄3 cup 80 ml olive oil, for the dressing
  • ½ ½ lemon, juicedlemons, juiced
  • 2 2 garlic clovegarlic cloves (optional)
  • 7 oz. (1 cup) 200 g (260 ml) tomatotomatoes
  • 2 oz. 55 g anchovies (optional)
  • 9 oz. (21⁄3 cups) 260 g (550 ml) fresh mozzarella cheese, drained
  • ¼ cup 60 ml fresh mint
  • salt and pepper
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Slice the eggplant lengthwise and brush with olive oil on both sides. Season with salt.
  2. Grill for five minutes or more on each side until the slices have turned a nice color and are really soft.
  3. Mix olive oil, lemon juice, and freshly minced garlic.
  4. Pour the dressing on a platter and place the eggplant slices on top to soak in the dressing. Turn after about a minute.
  5. Slice tomatoes and add to the platter. If you are a fan of anchovies, place them over the eggplant slices. Tear fresh mozzarella into pieces and arrange them on the top. Season with freshly ground black pepper and fresh mint before serving.

Tips

Turn this salad into a high protein meal by topping it with about 3.5 oz (100 g) of canned tuna in water per portion.

You can also roast the eggplants in the oven using the broiler on 390°F (200°C) for about 25 minutes or until the eggplants got some color and are soft. Turn halfway.

Not into anchovies? Go ahead and make this salad with salami or pepperoni (or a combo) instead!

Tip!

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6 comments

  1. 1
    Linda
    July 25 2017
    So so good! Especially easy to bring for lunch to work. After marinating the eggplant in the dressing, nothing more was needed for flavoring. I put all the ingredients on a bed of lettuce to really make it filling.
  2. 2
    Pepper Allen
    May 12 2018
    Please include TOTAL CARBS in the nutritional breakdown. ?
  3. 3
    Miranda
    May 16 2018
    Delicious and easy, added in some grilled courgette as well
  4. 4
    Sherrill
    May 30 2018
    For the nutritional breakdown (which is shown underneath/after the ingredients list - I just have to click on the plus symbol to show the following):

    Moderate low carb
    Per serving

    Net carbs: 7 % (9 g)
    Fiber: 8 g
    Fat: 81 % (47 g)
    Protein: 11 % (15 g)
    kcal: 532

  5. 1 comment removed
  6. 6
    Daniella
    May 30 2020
    This was so easy and so incredibly yummy! It took longer to grill the courgette but maybe I cut my slices thicker or didn't have the grill as hot but it turned out beautifully. Did not use anchovies because husband hates them. Also I didn't have mozzarella in the house and used soft goat's cheese which turned out to be really good. I think feta would be amazing with this. Thanks for the great recipe. I will be using it many times :)
    Reply: #7
  7. 7
    Reply to comment #6 by Daniella
    Kerry Merritt Team Diet Doctor
    May 30 2020

    This was so easy and so incredibly yummy! It took longer to grill the courgette but maybe I cut my slices thicker or didn't have the grill as hot but it turned out beautifully. Did not use anchovies because husband hates them. Also I didn't have mozzarella in the house and used soft goat's cheese which turned out to be really good. I think feta would be amazing with this. Thanks for the great recipe. I will be using it many times :)

    Sounds great! So glad you enjoyed it!

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