Tomato and Grilled Eggplant Salad Recipe

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Tomato and Grilled Eggplant Salad
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  1. Prepare grill to medium heat (about 300-350F).
  2. Combine dressing ingredients and set aside.
  3. Brush onions with oil and grill 5 to 7 minutes on each side until onion is tender and has begun to caramelize. I found this easier to do in a grill basket, but if you don't have one, be extra careful when flipping so they don't fall into the grill. Roughly chop onion into pieces and set aside.
  4. Lightly coat both sides of eggplant slices with olive oil. Grill 5 to 7 minutes on each side or until tender. Cool slightly then roughly chop into pieces.
  5. Combine eggplant, onion, tomatoes, basil, and olives in a large bowl. Add dressing to taste (I had a little left over but your mileage may vary) and toss gently to combine.
  6. Crumble feta over the top and toss again gently. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 187.09 Kcal (783 kJ)
Calories from fat 130.55 Kcal
% Daily Value*
Total Fat 14.51g 22%
Cholesterol 32.97mg 11%
Sodium 233.67mg 10%
Potassium 171.78mg 4%
Total Carbs 8.73g 3%
Sugars 5.12g 20%
Dietary Fiber 2.07g 8%
Protein 5.74g 11%
Vitamin C 2.5mg 4%
Iron 0.3mg 1%
Calcium 91.3mg 9%
Amount Per 100 g
Calories 141.08 Kcal (591 kJ)
Calories from fat 98.45 Kcal
% Daily Value*
Total Fat 10.94g 22%
Cholesterol 24.86mg 11%
Sodium 176.21mg 10%
Potassium 129.53mg 4%
Total Carbs 6.58g 3%
Sugars 3.86g 20%
Dietary Fiber 1.56g 8%
Protein 4.33g 11%
Vitamin C 1.9mg 4%
Iron 0.2mg 1%
Calcium 68.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 5

Good Points

  • saturated fat free

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