Skip to content

Spanish-Style Grilled Smoky Eggplant Salad

Categorized under
Print Print this recipe!Email Send by E-mail PDF PDF version

Recommended Pellets: Whatever you have in the hopper.

Cook/Prep Time: 30 minutes




2 small eggplants (about 1 pound total)

3/4 teaspoon Kosher salt, divided

Olive oil cooking spray

1/4 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1 small tomato, diced

1 clove garlic, chopped

1 1/2 teaspoons smoked paprika

3 cups baby mixed greens lettuce

2 ounces Manchego cheese, cut in thin curls with a vegetable peeler




1. Preheat grill to medium.

2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick.

3. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.

4. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray.

5. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.

6. Puree oil, vinegar, tomato, garlic, smoked paprika and the remaining 1/4 teaspoon salt in a blender until well combined.

7. Toss salad greens with half the vinaigrette in a medium bowl.

8. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette.

9. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.


Recipe source: Foodista, courtesy of 


Spanish-style Grilled Smoky Eggplant Salad by " - The Cooking Encyclopedia Everyone Can Edit"


Prep Time: 
30 Minutes
Cook Time: 
30 Minutes

Spanish-Style Grilled Smoky Eggplant Salad

Prep Time:
Cook Time:
Total Time:

Serving size:
Calories per serving:
Fat per serving:



Additional Photos:

Subscribe to Recipes

rss feed icon