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Eggplant-Tomato Salad

Rated as 5 out of 5 Stars

"Few ingredients, fast and easy to make, and always a big hit!"
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15 m servings 115
Original recipe yields 4 servings


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  1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Brush eggplant with 1 tablespoon olive oil and sprinkle with salt. Place in a single layer on a baking sheet.
  3. Broil eggplant in the hot oven, turning to brown on all sides, 5 to 7 minutes.
  4. Transfer cooked eggplant to a large bowl. Add tomatoes and onion.
  5. Combine remaining 1 tablespoon olive oil, lemon juice, salt, and pepper in a bowl. Pour dressing over salad.

Nutrition Facts

Per Serving: 115 calories; 7.3 12.8 2.2 0 49 Full nutrition

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Nice blend of flavors! My husband liked it better when he added more black pepper to his serving. I will make it again!

Really delicious! What a great idea to use eggplant that I would never have thought of. Really nice flavors and textures in this with the warm, creamy eggplant and the sweet tomatoes and pungent...