Grilled Eggplant & Arugula Salad with Lemon-Garlic Vinaigrette
Grilled Eggplant & Arugula Salad with Lemon-Garlic Vinaigrette
Description
This grilled eggplant and arugula salad brings together smoky, charred slices of eggplant with peppery arugula, toasted walnuts, and a punchy lemon-garlic dressing. Inspired by Mediterranean flavors, it’s healthy, satisfying, and perfect for warm-weather lunches or light dinners. Best of all, it comes together quickly with simple ingredients.
Ingredients
For the Salad
For the Dressing
Instructions
Step 1: Prepare the Eggplant
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Slice eggplant into 0.5cm rounds.
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Drizzle generously with olive oil, sprinkle oregano, and toss with hands to coat.
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Preheat a grill pan over medium-high heat (no oil).
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Grill eggplant slices ~3 minutes per side until both sides are golden and slightly charred.
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In the same pan, add a bit of leftover oil and sauté the minced garlic until fragrant (~30 seconds).
Step 2: Assemble the Salad
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In a serving bowl, layer the grilled eggplant and sautéed garlic. Let it cool slightly.
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Add arugula, walnuts, lemon juice, salt, pepper, and optional balsamic glaze.
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Gently toss to combine. Serve warm or at room temperature.
Nutrition Facts
Servings 3
Serving Size ~1.5 cups
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Sodium 150mg7%
- Potassium 460mg14%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 4g8%
- Vitamin A 600 IU
- Vitamin C 9 mg
- Calcium 90 mg
- Iron 1.4 mg
- Vitamin E 2.3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
💡 Tips & Swaps
- Use a striped or graffiti eggplant for extra color and mild flavor.
- Add cherry tomatoes or chickpeas for a heartier version.
- Swap arugula for baby spinach or kale if preferred.
- Make it a meal: add grilled tofu or crusty sourdough on the side.
💙 Why You’ll Love It
- Mediterranean flavor meets simple summer prep
- Completely vegan and naturally gluten-free
- Great as a light lunch, side salad, or picnic dish
- Customizable with pantry staples
Frequently Asked Questions
Yes — grill the eggplant and prep the dressing, then combine everything before serving.
It’s best fresh but will last 1–2 days in the fridge. Store without arugula to keep it crisp.
Absolutely. Roast at 425°F (220°C) for 15–18 minutes, flipping halfway.
Sure! It adds flavor, but feel free to omit or use garlic powder instead.
Shopie Lane
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