Grilled Eggplant Salad

This Grilled Eggplant Salad is smoky, fresh, and full of Middle Eastern flavor with chewy freekeh, fresh herbs, and a creamy lemony yogurt sauce. No freekeh? Sub quinoa!

This Grilled Eggplant Salad brings together some of my favorite Middle Eastern flavors-smoky, tender eggplant, chewy freekeh, and loads of fresh herbs, all served over a cool, garlicky yogurt sauce. To me, it's heavenly!

I especially love the freekeh here. Its nutty, slightly smoky flavor and chewy texture are such a delicious match for grilled eggplant, while fresh mint, dill, parsley, and scallions keep everything tasting bright and summery. The creamy yogurt sauce underneath ties it all together with lemon, garlic, and a hint of sumac.

This is a great salad to make ahead for summer gatherings, or serve as a satisfying vegetarian lunch or light dinner. Most of the components can be prepped in advance and assembled when you're ready to eat. Use vegan yogurt to make it vegan-adaptable.

Eggplant Salad Ingredients

• Eggplant - Grilling gives the eggplant a tender, silky texture with delicious smoky, charred edges. Look for a firm, glossy eggplant without soft spots.
• Freekeh - A toasted green wheat with a wonderfully chewy texture and nutty, smoky flavor. Farro is a great substitute, or use quinoa for a gluten-free option.
• Fresh herbs - Mint, dill, and Italian parsley bring loads of fresh, vibrant flavor and balance the smoky eggplant and grains.
• Scallions - Add a mild savory bite and freshness; thinly sliced red onion can be substituted.
• Creamy yogurt dressing - Thick Greek yogurt, fresh lemon juice, garlic, dill, sumac, and salt create a cool, tangy dressing that's delicious with the smoky grilled eggplant. Use a thick vegan yogurt to keep it dairy-free.

What Is Freekeh?

If you're new to freekeh, you're in for a treat! Freekeh is an ancient grain made from young green wheat that is harvested early, then roasted, giving it a wonderfully nutty, subtly smoky flavor and pleasantly chewy texture.

That smokiness is exactly why I love it in this salad-it pairs beautifully with the charred grilled eggplant, fresh herbs, and tangy yogurt dressing. It's such a delicious combination!

Because freekeh is made from wheat, it does contain gluten. For a gluten-free version of this salad, substitute quinoa.

How to Make Grilled Eggplant Salad

1. Cook the freekeh. Bring the freekeh and water to a boil, cover, reduce the heat, and simmer for 15-20 minutes, until tender and the water is absorbed.

2. Grill the eggplant. Preheat the grill to medium-high. Slice the eggplant, brush with olive oil, and season with salt. Grill for 3-4 minutes per side, until tender with nice grill marks. Wrap briefly in foil to steam and soften, then cut into bite-sized pieces. See notes for roasting!

3. Assemble the salad. Toss the cooked freekeh and grilled eggplant with the fresh herbs, scallions, lemon zest and juice, olive oil, salt, pepper, and spices. Taste and adjust-it should be bright and slightly tart.

4. Make the yogurt sauce and serve. Whisk the yogurt sauce ingredients together. Spread the sauce generously over a serving platter, pile the eggplant salad over top, and finish with fresh mint.

Make Ahead & Storage

This salad is perfect for meal prep and will keep for 3-4 days in the refrigerator. Store the yogurt sauce separately for the freshest presentation.

For packed lunches, spread a little yogurt sauce in the bottom of the container and spoon the salad over top, or pack the sauce separately.

Chef's Tips

• Don't skimp on the olive oil. Eggplant absorbs oil quickly, but a good coating helps it become silky and tender on the grill rather than dry.
• Grill until deeply marked and tender. Look for good char on both sides. If the eggplant is browned but still firm in the center, wrap it up for a few minutes-the trapped steam will finish softening it beautifully.
• No Grill? No problem! Roast the eggplant instead. Preheat the oven to 425°F. Brush both sides of the eggplant slices generously with olive oil and season with salt. Arrange in a single layer on a parchment-lined sheet pan and roast for 20-25 minutes, flipping halfway through, until tender and deeply golden around the edges.
• Season the freekeh while it's warm. Tossing the warm grain with lemon, olive oil, and seasonings helps it soak up all that flavor.
• Make it bright. Taste the finished salad and don't be afraid to add another squeeze of lemon. The acidity balances the smoky eggplant, nutty freekeh, and creamy yogurt.
• No freekeh? Substitute farro for a similar chewy texture, or use quinoa to make the salad gluten-free. Bulgur also works, though it will have a softer texture.

What to Serve with Grilled Eggplant Salad

This Grilled Eggplant Salad makes a lovely vegetarian lunch or light dinner on its own, or serve it as part of a Middle Eastern-inspired meal. Pair it with our Chicken Shawarma, Grilled Lamb Kofta, or Falafel for a beautiful summer spread.

More Eggplant Recipes

Love eggplant? Here are a few more of our favorite ways to cook it:

• Eggplant Parmesan
• Eggplant Caponata
• Baba Ganoush
• Eggplant Lasagna
• Thai Basil Eggplant
• Moussaka
• Explore all of our Eggplant Recipes for even more inspiration.

Enjoy the eggplant salad, and please let me know what you think in the comments below! xoxo Sylvia

Grilled Eggplant Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Sylvia Fountaine
• Prep Time: 25
• Cook Time: 25
• Total Time: 50 minutes
• Yield: 4 1x
• Category: eggplant recipes, freekeh recipes, salad
• Method: grilled
• Cuisine: Middle Eastern

Print Recipe

Pin Recipe

---

Description

This Grilled Eggplant Salad is smoky, fresh, and full of Middle Eastern flavor with chewy freekeh, fresh herbs, and a creamy lemony yogurt sauce.

---

Ingredients

Units USM Scale 1/2x1x2x

• 1 cup dry Freekah (or sub quinoa)
• 2  ;1/2 cups water
• 1 large eggplant, sliced into 1/4 inch slices
• 1/4 cup mint, chopped
• 1/4 cup dill, chopped
• 1/4 cup Italian parsley, chopped3 scallions, sliced
• 1 tablespoon lemon zest4 tablespoons olive oil3-4 tablespoons lemon juice1/2 teaspoon salt, more to taste1/2 teaspoon pepper1 teaspoon sumac (optional)1/2 teaspoon Aleppo chili flakes ( optional)

Yogurt Dressing

• 1 cup plain thick Greek yogurt (or sub vegan yogurt)
• 1 tablespoon lemon juice
• 2 tablespoons fresh chopped dill (or mint, or parsley)1-2 garlic cloves, finely minced1/2 teaspoon sumac (optional)1/4 teaspoon salt, or to taste

---

Instructions

1. Preheat grill to medium high.
2. Place freekeh and water in a medium pot, bring to a boil, cover, then turn heat to low and simmer 15-20 minutes, until water is absorbed and freekeh is tender.
3. Slice the eggplant and brush or spray with olive oil. Season with salt. Grill both sides, 3-4 minutes until grill marks appear, then wrap in foil to allow them to steam and cook through. Cut the eggplant into bite-sized pieces.
4. Place the cooked freekeh, eggplant, chopped herbs, lemon zest, scallions, olive oil, lemon juice, salt, pepper and spices in a bowl. Toss to combine. Taste and adjust salt and lemon. You want it to taste slightly tart. the smoky flavor will come through as it sits.
5. Place the yogurt sauce ingredients in a small bowl and whisk. ( if making the vegan version, you may need to add more lemon)
6. To serve, lather the yogurt dressing on platter, and pile the salad over top. Garnish with torn mint leaves.
7. To pack up for lunch, spead a little yogurt sauce on the bottom of the container, spoon salad over top ( or keep it separate).
8. Salad will keep 3-4 days in the fridge, with yogurt dressing on the side.

---

Notes

Sumac gives the salad an earthy tangy quality. If you don’t have it, you may need a little more salt, and add some lemon zest.

Nutrition

• Serving Size:
• Calories: 337
• Sugar: 8.3 g
• Sodium: 486.2 mg
• Fat: 17.4 g
• Saturated Fat: 3.5 g
• Carbohydrates: 42.5 g
• Fiber: 10.3 g
• Protein: 9.3 g
• Cholesterol: 8 mg