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Broiled Eggplant Salad

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Photo of prepared Broiled Eggplant
Photo attribution: Anna Ng
Ready In: 15 minutes
Serves: 2
Dairy-freeGluten-freeLow Added SugarVeganVegetarianLow Sodium

Broiled eggplant has a crunchy and meaty texture, and the tahini dressing makes the salad rich and creamy.

What you'll need

Sharp knife
Cutting board
Spatula or spoon
Measuring spoons
Baking sheet
large mixing bowl
Mixing utensil
Oven mitt


Serves 2
1 Eggplants sliced into circles
1 tablespoon Lemon Juice
1 1/2 teaspoons Tahini
of Crushed Red Pepper Flakes sprinkled (optional)
of Fresh Dill finely chopped (optional)
of Salt to taste
of Black Pepper to taste



Step 1 picture
Turn on your oven’s broiler. Arrange the slices of eggplant on a baking sheet, then place them under the broiler for about 5 minutes. Watch them carefully. Once they begin to blacken, remove them from the oven and flip the slices over. Repeat the process on the other side. Once your eggplant is nicely charred, chop it into bite-sized pieces.


Step 2 picture
In a bowl, mix the tahini, lemon juice, chili flakes (if using), and a sprinkle of pepper.


Photo of the prepared recipe
Add the eggplant and gently stir it around. Add salt or lemon juice according to your taste, then top it with dill if available, and serve!

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 2

Amount Per Serving
Calories 65
% Daily Value*
Total Fat 2.3 g3%
Saturated Fat <1 g2%
Sodium 7.7 mg0%
Total Carbohydrate 11 g4%
Dietary Fiber 5.3 g19%
Protein 2.3 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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