Grilled Eggplant & Green Onion Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Served in this grilled to perfection salad, romaine lettuce is the ultimate ingredient for alfresco dining.

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Middle Eastern-Style Dressing (recipe, see right):


Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush eggplant, green onions and pita breads with oil; sprinkle eggplant and pitas with za’atar on each side. Place eggplant on grill and cook, turning halfway through grilling time, about 4 minutes. Add green onions and pitas; continue grilling for 1 to 2 minutes each side, or until marked. Remove eggplant, green onions and pitas from grill. Cut eggplant and green onions into bite-size pieces and break pitas into pieces.

In large bowl, add lettuce, cucumbers, tomatoes, eggplant, green onions and pita pieces. Drizzle with half of the dressing; toss gently. Season with salt and pepper. Sprinkle with mint and parsley; serve with remaining dressing.

Middle Eastern-Style Dressing

In jar with tight-fitting lid, shake together 1/3 cup olive oil, 3 tbsp pomegranate molasses, 1 tbsp cider vinegar, 2 tsp each Dijon mustard and maple syrup, and 1/2 tsp sumac. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 2/3 cup.

Nutritional facts PER SERVING: about

  • Iron 2.9 mg
  • Fibre 6 g
  • Sodium 350 mg
  • Sugars 8 g
  • Protein 8 g
  • Calories 415
  • Total fat 25 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 40 g
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Lunch & Dinner

Grilled Eggplant & Green Onion Salad