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Summer Eggplant Salad

Photo of the prepared recipe
Photo attribution: My Tu Duong
Ready In: 30 minutes
Serves: 6
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Eggplant is an excellent source of fiber, and this delicious summer dish is sure to be a hit at any BBQ or picnic!

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Baking sheet
Serving plate
Spatula or spoon


Serves 6
1/2 cup Olive Oil
3 tablespoons Lemon Juice Fresh
1 tablespoon Dijon Mustard optional
1 clove Garlic chopped and smashed to a paste with 2 teaspoons of salt
1/2 cup Basil fresh, washed well and dried
1 Eggplants Large, diced into .75 inch squares, about 1.5lbs
1/4 cup Pine Nuts toasted (put pine nuts in dry, hot pan and heat until toasted)


1.Preheat broiler.
2.In a blender, blend oil, lemon juice, mustard, garlic, salt, and half of basil until smooth.
3.In a measuring cup, reserve 1/4 cup dressing; then toss remaining dressing with diced eggplant in a large bowl.
4.Arrange half of diced eggplant in one layer on a large baking sheet and broil about 4 inches from heat until golden; 8-10 minutes.
5.Turn and broil until golden; 5-7 minutes more.
6.Transfer eggplant to a plate to a plate to cool.
7.Arrange eggplant and remaining basil on platter.
8.Drizzle salad with reserved dressing and sprinkle with pine nuts.

Nutrition Facts

Serving Size 0.75 cup

Serving Per Container 6

Amount Per Serving
Calories 232
% Daily Value*
Total Fat 22 g28%
Saturated Fat 3 g15%
Sodium 427 mg19%
Total Carbohydrate 9 g3%
Dietary Fiber 4 g14%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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