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This eggplant salad is one of those dishes I keep coming back to, especially during the warmer months when fresh eggplants, tomatoes, and herbs are at their best. The eggplant gets charred directly over a flame until the skin is completely blackened, which gives the flesh an incredible smoky depth.
With a simple lemon-sumac dressing and a handful of bright, fresh ingredients, this salad comes together in under 30 minutes and tastes like something you’d order at your favorite Mediterranean restaurant.
If you love the smoky flavor of charred eggplant, you’ll also enjoy my easy baba ganoush. And if you’re newer to working with eggplant, my guide on how to cook eggplant covers everything you need to know.
Eggplant salad ingredients
- Eggplants: Medium-sized eggplants work best here. Look for ones that feel firm and heavy for their size with smooth, shiny skin.
- Tomatoes: Fresh, ripe medium tomatoes add juiciness and balance the smoky eggplant. Cherry tomatoes work well too if that’s what you have on hand.
- Pomegranate seeds: These add little bursts of sweetness and a beautiful pop of color. You can find them pre-packaged in most grocery stores.
- Parsley: Fresh flat-leaf parsley brings a clean, herby freshness to the salad.
- Green onions: A mild onion flavor that blends nicely without overpowering the other ingredients.
- Fresh mint leaves: Just a few leaves add a cool, aromatic note that pairs beautifully with the smoky eggplant and sumac.
- Olive oil: Extra virgin for the best flavor in the dressing.
- Lemon juice: Freshly squeezed gives the dressing its bright, tangy backbone.
- Garlic: Minced or grated directly into the dressing for a sharp, savory kick.
- Seasonings: Salt and sumac round out the dressing. Sumac adds a fruity, citrusy tang that’s common in Middle Eastern cooking. If you can’t find sumac, a little extra lemon zest can help fill in that tartness.
See printable recipe card below for the full ingredients list and quantities.
How to make eggplant salad
Place the whole eggplants directly over a gas burner flame set to medium-high. Char them for about 3 to 5 minutes on each side, turning with tongs, until the entire skin is blackened and blistered. The flesh inside should feel soft when you press gently. If you don’t have a gas stove, see the recipe notes for the oven method.
You can also cook the eggplants on the grilll or roast them in the oven – see the FAQs below.
Transfer the charred eggplants to a bowl and cover tightly with a plate. Let them steam for about 10 minutes. This loosens the skin so it peels off effortlessly and deepens that smoky flavor.
While the eggplants steam, prepare the dressing. Combine the olive oil, lemon juice, salt, and sumac in a small bowl. Mince the garlic or grate it directly into the bowl, then whisk everything together until well blended.
Chop the tomatoes and green onions. Roughly chop the parsley, keeping the mint leaves whole or tearing them if you prefer.
Once the eggplants have steamed, peel away the blackened skin (it should come off very easily). Roughly chop the soft flesh into chunks and place them in a large bowl.
Add the chopped tomatoes, green onions, parsley, mint, and pomegranate seeds to the bowl. Pour the dressing over everything and toss gently until well combined. Taste and adjust the salt or lemon as needed, then serve.
Serving suggestions
This eggplant salad is wonderful scooped up with warm pita bread or flatbread. It also makes a great side alongside falafel, grilled meats, or as part of a mezze spread. Try it next to homemade falafel burgers or with my authentic falafel recipe for a complete meal. You can also spoon it over rice or serve it alongside grilled chicken for a lighter dinner.
FAQs
Yes! Preheat your oven to 450º F. Pierce the eggplants a few times with a fork, place them on a lined baking sheet, and roast for about 35 to 40 minutes, turning halfway, until the skin is wrinkled and the flesh is very soft. The smoky flavor won’t be as intense, but the salad will still be delicious.
You can char and peel the eggplant up to a day ahead and store it in the fridge. Assemble the full salad with the fresh ingredients and dressing just before serving for the best texture and color.
More eggplant recipes you’ll love
If you enjoyed this, you might also like these recipes.
If you try this eggplant salad, I’d love to hear how it turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find their next favorite recipe.
Smoky Eggplant Salad
Ingredients
- 2 pounds eggplants 2 medium-sized
- 13 ounces tomatoes 2 medium-sized, chopped
- 1/2 cup pomegranate seeds
- 1 ounce parsley 1 small bunch, roughly chopped
- 1 ounce green onions 3 stalks, sliced
- few fresh mint leaves
For the dressing
- 3 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice about 1 lemon
- 2 cloves garlic minced or grated
- 1/2 teaspoon salt
- 1/2 teaspoon sumac
Instructions
- Place the whole eggplants directly over a gas burner flame set to medium-high. Char for about 3 to 5 minutes on each side, turning with tongs, until the entire skin is blackened and blistered and the flesh feels soft.See notes for the oven method.
- Transfer the charred eggplants to a bowl and cover tightly with a plate. Let them steam for about 10 minutes. This makes the skin very easy to peel and deepens the smoky flavor.
- In the meantime, in a small bowl, combine the olive oil, lemon juice, salt, and sumac. Mince the garlic or grate it directly into the bowl. Whisk well until everything is blended.
- Chop the tomatoes and green onions. Roughly chop the parsley. Keep the mint leaves whole or tear them if you prefer.
- Once steamed, peel the blackened skin from the eggplants (it should come off very easily). Roughly chop the soft flesh into chunks and place in a large bowl.
- Add the chopped tomatoes, green onions, parsley, mint leaves, and pomegranate seeds to the bowl. Pour the dressing over the salad and toss gently until everything is well combined.Taste and adjust salt or lemon juice as needed. Serve at room temperature with warm pita bread.
Notes
- Oven method: If you don’t have a gas stove, preheat the oven to 450º F. Pierce the eggplants several times with a fork, place on a lined baking sheet, and roast for 35 to 40 minutes, turning halfway, until the skin is wrinkled and the flesh is very soft. The smoky flavor will be milder, but the salad will still taste great.
- Sumac adds a fruity, citrusy tang. If you can’t find it, add a little extra lemon juice and a pinch of lemon zest.
- Storage: This salad is best served the same day for the freshest herbs and brightest flavor, but leftovers keep well in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
