One of the most popular salads we serve alongside barbecue is the grilled eggplant salad. This dish comes in many variations, and each one has its own unique charm. In the Middle East, people often prepare it in two main ways. The first style is a creamy dip known as Mutabal, while the second style is a chunky salad, which is actually the original form of Baba Ganoush in our region. Today, I want to share a delicious Lebanese-style Baba Ganoush salad, made with smoky grilled eggplant and topped with juicy pomegranate seeds. It’s light, refreshing, and packed with flavor. Best of all, it’s completely plant-based. If you follow a vegan diet, you’ll love this recipe because it contains nothing but fresh vegetables and herbs, yet it delivers a bold, satisfying taste.
I’ve always had a passion for salads. Every time I cook, I try a new recipe and experiment with flavors from different cuisines. Over the years, I’ve explored many worldwide salad recipes, from simple garden salads to hearty grain bowls. Still, I find myself returning to Mediterranean salads again and again. They combine freshness, simplicity, and nutrition in a way that feels both wholesome and exciting.
If you’re searching for a vibrant salad recipe to serve as a side dish, this Lebanese grilled eggplant salad is perfect. Its smoky flavor pairs beautifully with grilled meats, kebabs, or even roasted vegetables, making it an ideal companion for any barbecue. I’ve already shared my Fattoush Salad Recipe, which is another Mediterranean favorite, and today I’m adding this Baba Ganoush salad to the collection.
Trust me, it’s not just tasty, it’s the kind of dish that makes people ask for seconds.
So fire up the grill, roast those eggplants until tender and smoky, and toss together this beautiful salad. You’ll bring the flavors of Lebanon straight to your table in the most delicious way possible.
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Fattoush salad (Lebanese salad)
Lebanese Grilled Eggplant Salad
Ingredients
- 2 Medium eggplants
- 2 medium tomatos
- 1 small green bell pepper
- 3 Tbsp spring onion 1 chopped
- ¼ cup chopped parsley
- ¼ cup pomegranate
For dressing
- 1 tsp Lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp Olive oil
- 2 Tbsp pomegranate molasses
- Salt to taste
- 1 clove garlic
Instructions
- Place the eggplants directly over hot charcoal or under the oven grill. Roast them until the skin turns charred and the flesh feels soft and smoky. This usually takes about 15 minutes over coal, or slightly longer in the oven.
- Once grilled, allow the eggplants to cool slightly. Peel off the charred skin, then cut the flesh into medium-sized cubes. Transfer the cubes into a large salad bowl.
- Remove the seeds from the tomatoes and dice them into small cubes. Cut the green bell pepper into medium cubes for extra crunch. Finely chop the spring onions and parsley to add freshness and aroma.
- Add the tomatoes, bell pepper, spring onions, parsley, and a handful of pomegranate seeds to the eggplant in the salad bowl. The mix of colors and textures makes the salad both beautiful and appetizing.
- Mash one clove of garlic and add it to the bowl. Grate in a little lemon zest, then squeeze in fresh lemon juice. Drizzle with pomegranate molasses and olive oil, and season lightly with salt. Toss everything together until the vegetables are well coated in the dressing.
- Serve the salad immediately alongside your favorite barbecue dishes. The smoky eggplant pairs wonderfully with grilled meats or can be enjoyed on its own as a refreshing vegan side.
