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15 Ways to Use Eggplant (Slideshow)


9. Grilled Eggplant Salad with Tomato, Olive and Cucumber.


  • 1 Large eggplant
  • 3 Tablespoons extra virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 1 Cucumber, peeled, halved lengthwise and seeded
  • 1 Pint cherry tomatoes, quartered lengthwise
  • 2 Stalks celery, trimmed and diced finely
  • 1 Sweet or Spring onion
  • 1 Clove garlic, minced
  • 5-7 Large green olives, pitted and slivered
  • 1 Tablespoon capers, rinsed and patted dry
  • 2 Tablespoons coarsely chopped fresh oregano
  • 3 Tablespoons red wine vinegar
  • Pinch red pepper flakes

1. Place rack in center of oven. Preheat to 375 degrees. Using nonstick foil or parchment paper, line a baking sheet.
2. Starting at the top of the eggplant with a vegetable peeler, cut 2 inch strips of eggplant’s peel. Discard peel. Remove the top and bottom of the eggplant, and then cut the middle portion into 6 1-inch thick slices. Transfer eggplant slices to the baking sheet and brush about 1 teaspoon of olive oil on each slice, followed by some salt and pepper. Roast until fully tender and browned lightly, about 45 minutes. Let the slices cool in the baking sheet.
3. Slice the eggplant with a mandoline or the slicing blade of a box grater.
4. Place tomatoes, celery, onion, garlic, olives, capers and oregano in a large bowl. Toss gently. In a small bowl, whisk vinegar and 1 tablespoon olive oil. Pour dressing over salad and toss. Season with red pepper, black paper and salt to taste. Place one slice of eggplant on each plate, and cover each slice with the tomato mixture. Drizzle some olive oil over the cucumber slices and toss, then strew over each plate. Finish with a little salt over the cucumber slices.

Recipe Credit: Dorie Greenspan.

More Eggplant Recipes:
10. Gluten-Free Eggplant Parmesan
11. Grilled Eggplant Stacks With Tomato, Feta & Basil
12. Eggplant Confetti Salad
13. Quick Zucchini and Eggplant Casserole
14. Grilled Eggplant Sandwich
15. Mediterranean Eggplant Delight

Read more: All recipes, Appetizers & Snacks, Basics, Eating for Health, Entrees, Food, Raw, Side Dishes, Soups & Salads, Vegan, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
5:17AM PDT on Aug 9, 2014

I ate some dish in Israel a long time ago that delicious and still think about it. It. Was on the buffet in a bowl and cooked to resemble a hummus and you ate it with bread. I asked and thought he said mousaka but have never found a recipe for it. I suspect it was an eggplant dish. I loved it.

4:18AM PDT on Aug 9, 2014

Thank you, I love eggplant, have to try some of these.

5:17AM PDT on Jul 9, 2014

Enjoy and treasure our friends

12:21AM PST on Dec 20, 2013


3:12PM PST on Dec 8, 2013


11:58PM PST on Nov 4, 2013

Thank you dear Katie :)

6:21AM PST on Nov 3, 2013

yummy!! I make a killer eggplant curry with codfish in tomatoe sauce. Soooo goooood!

2:36AM PDT on Oct 1, 2013

Eggplants, Aubergines and Brinjals ( as they're known in India) are so similar dunno if they're the same but they are my favourite vegetable as it happens.

5:59PM PDT on Sep 9, 2013

Thanks. I'm going to share this with my sister and mom; they've been trying to find eggplant recipes. :)

6:17AM PDT on Sep 9, 2013

Thanks for the great recipes.

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