Grilled eggplant salad

Grilled eggplant salad

Yes you can make this salad and call it a meal. Gorgeous presentation. Gorgeous flavor. Gorgeous balance. "Just Eat Real Food" just got more gorgeous!

Grilled eggplant salad

Yes you can make this salad and call it a meal. Gorgeous presentation. Gorgeous flavor. Gorgeous balance. "Just Eat Real Food" just got more gorgeous!
4 servingservings


  • 2 lbs 900 g (2.5 liters) eggplant
  • 3 tbsp 3 tbsp olive oil, for brushing the eggplant
  • ½ cup 125 ml olive oil, for the dressing
  • ½ ½ lemon, juiced
  • 1 1 garlic clovegarlic cloves (optional)
  • 7 oz. 200 g tomatotomatoes
  • 2 oz. 50 g anchovies or one can of tuna in olive oil
  • 5 oz. 150 g fresh mozzarella cheese, drained
  • ¼ cup 60 ml fresh mint
  • salt and pepper


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. Turn a few times. You can also roast the eggplants in the oven using the broiler. Turn halfway.
  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. Place anchovies or tuna over the eggplant slices. Tear fresh mozzarella into pieces and arrange on top.
  6. Drizzle olive oil and a couple of drops of lemon juice or vinegar over and season with freshly ground black pepper and fresh mint.


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

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Keto: Spring is in the air #1

Longer days with more light; the warmth of the sun coaxing everything into bloom. Yes, spring is in the air.  And while we all love cheesy casseroles and hearty stews, in spring our fancy turns to lighter, fresher meals with vibrant young veggies, cold plates, fresh herbs and tart bright flavors like the refreshing burst of lemon.

With this spring-inspired meal plan starts off the week with a breakfast of vegetarian keto scramble and grilled pork skewers with ribbon zoodles for dinner. Eat leftovers for lunch, or skip it. Other fare during the week includes a keto salad Niçoise, a seared salmon with asparagus and a lemon-flavored chicken soup.

This meal plan will keep you below 20 g net carbs per day.

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.


  1. Linda
    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. Pepper Allen
    Please include TOTAL CARBS in the nutritional breakdown. ?
  3. Miranda
    Delicious and easy, added in some grilled courgette as well
  4. Sherrill
    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

Leave a reply

Reply to comment #0 by