Grilled Eggplant and Herb Salad with Walnut Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky grilled eggplant tossed with fresh herbs and a tangy walnut dressing for a vibrant and nutritious vegetarian salad. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 25 minutes blends divided olive oil, toasted walnuts, minced garlic clove into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 medium eggplants sliced lengthwise (1/2-inch thick) with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
  2. Step 2: Grill eggplant slices for 4 minutes per side until tender and smoky grill marks appear. Transfer to a large bowl and let cool slightly.
  3. Step 3: In a food processor, combine 1/3 cup toasted walnuts, 1 minced garlic clove, 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes if using. Blend until smooth but still slightly textured.
  4. Step 4: Pour walnut dressing over the warm grilled eggplant and gently toss.
  5. Step 5: Fold in 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh mint. Adjust seasoning with extra salt or lemon juice to taste.
  6. Step 6: Serve salad room temperature or chilled, garnished with extra walnut pieces if desired.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Eggplant and Herb Salad with Walnut Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Eggplant and Herb Salad with Walnut Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Eggplant and Herb Salad with Walnut Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Eggplant and Herb Salad with Walnut Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Eggplant and Herb Salad with Walnut Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes