Best 9 Grilled Eggplant And Asparagus Salad Recipes

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A grilled eggplant and asparagus salad is a delightful vegetarian dish that offers a vibrant combination of flavors and textures. The smoky char of the grilled vegetables pairs perfectly with the crisp crunch of fresh asparagus and the tangy sweetness of a well-balanced dressing. Whether you're looking for a light and healthy lunch option or a flavorful side dish to accompany your main course, this grilled eggplant and asparagus salad is sure to impress.

Let's cook with our recipes!

EGGPLANT AND ASPARAGUS NAPOLEONS



Eggplant and Asparagus Napoleons image

Provided by Giada De Laurentiis

Categories     appetizer

Time 43m

Yield 4 servings

Number Of Ingredients 9

1 large or 2 small eggplants, unpeeled, cut into 12 (1/2-inch thick) slices
16 medium asparagus spears (about 1 1/2 pounds), trimmed to 5-inch lengths
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1 (15-ounce) container whole milk ricotta
1/2 cup chopped fresh basil
1/2 cup grated Pecorino Romano
Zest and juice of 1 large lemon
Salt and freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
  • For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.
  • For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet. Bake until warmed through, about 10 minutes, and serve.

Nutrition Facts : Calories 288 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 62 milligrams, Sodium 457 milligrams, Carbohydrate 13 grams, Fiber 6 grams, Protein 19 grams, Sugar 5 grams

GRILLED VEGETABLE SALAD



Grilled Vegetable Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 3 servings

Number Of Ingredients 13

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1/2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat grill to medium.
  • In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
  • In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables.

GRILLED ASPARAGUS WITH FETA



Grilled Asparagus with Feta image

Provided by Food Network

Categories     side-dish

Time 2h12m

Yield 4 servings

Number Of Ingredients 5

1 pound asparagus
3 tablespoons chopped fresh thyme leaves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta

Steps:

  • Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
  • Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
  • In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
  • Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.

SPINACH SALAD WITH GRILLED EGGPLANT AND FETA



Spinach Salad with Grilled Eggplant and Feta image

Provided by Chris Schlesinger

Categories     Salad     Appetizer     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Eggplant     Spinach     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (main course) or 8 (first course or side dish)

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano
1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
10 ounces baby spinach
1 cup crumbled feta (1/4 pound)
1/4 cup pine nuts (1 ounce), lightly toasted

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
  • Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

TABBOULEH SALAD WITH GRILLED EGGPLANT



Tabbouleh Salad With Grilled Eggplant image

Provided by Florence Fabricant

Categories     lunch, weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 cup bulgur
1 1/2 cups boiling water
Juice of 1 1/2 lemons
A 1-pound eggplant, sliced 1/2-inch thick
3 tablespoons minced scallions
1 medium-size tomato, peeled, seeded, juiced and chopped
1 garlic clove, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh mint
1 1/2 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
  • Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
  • After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
  • Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 477 milligrams, Sugar 3 grams

GRILLED ASPARAGUS SALAD



Grilled Asparagus Salad image

It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!

Provided by Heather Hedstrom

Categories     Side Dish     Vegetables     Asparagus

Time 13m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
⅛ cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
⅛ cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds

Steps:

  • Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
  • Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
  • In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g

GRILLED ASPARAGUS WITH GAZPACHO VINAIGRETTE



Grilled Asparagus With Gazpacho Vinaigrette image

A recipe from the famous Hotel Galvez in Galveston, Texas. And now a little history: After the Great Storm of 1900-when a massive hurricane devastated Galveston, Texas - a group of prominent businessmen, dedicated to the economic recovery of the island, knew there was a desperate need of a luxury beachfront hotel to fill the void that was left when the Beach Hotel burned down in 1898. At a cost of more than $1 million, the St. Louis firm of Mauran & Russell designed and built Hotel Galvez - a six-story Spanish Colonial Revival building named for Bernardo de Galvez, the Spanish colonial governor who chartered the Texas Gulf Coast and for whom the city is named. When it opened in 1911, the luxury hotel offered 275 elegant guestrooms, some with private baths. In 1912, Hotel Monthly billed it as one of the "most richly furnished seaside hotels in America". The public areas featured a barbershop, candy shop, drugstore, soda fountain and Gentleman's Bar & Grille. Roller chairs lined the front of the hotel for those wanting to take a trip along the famed Seawall Boulevard. In 1918, Hotel Galvez hosted more than 400 guests each day, with room rates starting at $2 per night. In the 1920s, the first bathing beauty contests in the nation were held at the hotel, with future movie stars Joan Blondell and Dorothy Lamour as participants. During the '20s and '30s, Hotel Galvez became known as the "Playground of the Southwest", as hundreds of celebrities and dignitaries stayed there. Notable guests included Presidents Franklin Roosevelt, Dwight Eisenhower, Lyndon Johnson and John Kennedy, as well as General Douglas MacArthur, Phil Harris, Alice Faye, Frank Sinatra, Jimmy Stewart and Howard Hughes. On October 3, 1940, W.L. Moody Jr. acquired Hotel Galvez. During World War II, the hotel served as a living and working facility for the U.S. Coast Guard. In 1950, Moody's hotel chain, National Affiliated Hotels, added a motel on the east side of the main building. In 1965, the owners spent more than $1 million to refurbish the hotel. Another million-dollar-plus renovation was undertaken by the next owners, Harvey O. McCarthy and Dr. Leon Bromberg, who acquired the hotel in 1971. Hotel Galvez changed hands again in 1978, when it was purchased by well-known heart surgeon Denton Cooley, who had a long-standing sentimental attachment to it. Not only had he stayed there as a child and medical student, but his parents spent their wedding night at the hotel in 1916. Cooley sold half of his interest to Archie Bennett Jr., president of the Mariner Corporation. In 1980, the partners spent one year and more than $12 million renovating the hotel, after which it was named to the National Register of Historic Places. The most recent renovation was brought about through the efforts of Galveston preservationists and developers George and Cynthia Mitchell, who attained ownership of Hotel Galvez in March of 1993. Since June 1, 1998, Wyndham International as Wyndham Historic Hotels has managed the hotel. Today, Hotel Galvez stands proudly as "Queen of the Gulf", fully restored to its original glamour while continuing to offer gracious hospitality, old-world charm and new-world conveniences. Adapted from the cookbook Recipes from Historic America by Linda and Steve Bauer.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 1-2

Number Of Ingredients 25

1 cucumber, peeled and seeded
6 roma tomatoes, peeled
3 shallots
4 lemons, juice of
1 cup tomato juice
3 tablespoons chopped flat leaf parsley
2 garlic cloves
1/2 cup chopped green onion top
salt & freshly ground black pepper
2 teaspoons Tabasco sauce (or to taste)
additional lemon juice
extra virgin olive oil
1/2 cup cubed peeled eggplant
1/4 cup milk
1/4 cup semolina (or wheat flour)
oil (for frying)
salt
1/2 lb asparagus spear
1 teaspoon extra virgin olive oil
kosher salt & freshly ground black pepper
1 tablespoon diced cucumber
1 tablespoon diced seeded tomatoes
1 teaspoon finely diced celery
1 teaspoon finely diced red onion
1/2 teaspoon minced flat leaf parsley

Steps:

  • Cut cucumber into pieces and place in a food processor blender; add tomatoes, shallots, lemon juice, tomato juice, parsley, garlic and green onion tops. Pulse to purée. Transfer to a bowl; season with Tabasco, salt and pepper.
  • To finish the vinaigrette, for each cup of gazpacho, add the juice of one lemon and 1 cup extra virgin olive oil; blend using a had blender until thickened and frothy.
  • For the croutons, dip cubed eggplant in milk, then dredge in semolina. In a deep fryer, heat oil to 375 degrees; fry eggplant until lightly browned. Drain on paper towel. Season immediately with salt.
  • Trim, peel and blanch(place in boiling water 1 minute) the asparagus, or cook till desired doneness; toss with oil. Season with salt and pepper. Place in the center of the plate. Ladle 3 tablespoons gazpacho vinaigrette over the asparagus. Garnish with cucumber, tomato, celery, red onion, parsley and eggplant croutons.

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT



Mark Bittman's Grilled Eggplant Salad With Yogurt image

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

1 pound eggplants, preferably small light purple ones
1 medium onion, minced
3 garlic cloves, minced
1/2 cup plain whole milk yogurt
Salt and pepper, to taste
Pinch cayenne or Aleppo pepper or other mild ground chili powder
1/4 cup chopped fresh parsley or mint

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
  • Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
  • When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams

GRILLED-EGGPLANT SALAD WITH FRESH MINT



Grilled-Eggplant Salad With Fresh Mint image

Provided by Julia Reed

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

3 eggplants (about 1 pound each)
2 tablespoons extra-virgin olive oil, plus more for brushing eggplant slices
Salt and freshly ground black pepper to taste
3 medium white onions, peeled and chopped
1 28-ounce can peeled tomatoes, drained and roughly chopped
1 cup firmly packed, roughly chopped or torn fresh mint leaves
2 tablespoons balsamic vinegar

Steps:

  • Prepare a very hot charcoal fire, or preheat the oven broiler.
  • Heat a pot of salted water to boiling. Meanwhile, cut the top off each eggplant and a thin slice off the bottom. Peel a wide strip of skin off 2 opposite sides of each eggplant. Holding the eggplant vertically, slice it lengthwise into 1/3-inch-thick slices, so that each has a thin border of peel.
  • Plunge the eggplant slices into the boiling water for 2 minutes. Remove, pat dry and brush lightly with olive oil. Place directly on the grill (or on an oiled cookie sheet beneath the broiler) in a single layer. Turn frequently, every 2 minutes or so, to make sure the slices don't burn. They are done when they are sizzled brown on the outside (they will be crusty in places, but that's what you want) and just tender within. Season both sides with salt and pepper and transfer to a cutting board. Cut into pieces about 1 inch square, place in a large bowl and set aside.
  • Heat 2 tablespoons olive oil in a pan over moderately high heat. Add the onions and sauté for 3 minutes, then add the tomatoes. Cook for a few more minutes; season to taste. Stir into eggplant. Add the mint and balsamic vinegar. Mix well.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 5 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1024 milligrams, Sugar 13 grams

Tips:

  • Choose the right eggplant: Look for firm, glossy eggplants with smooth skin. Avoid eggplants that are bruised or have blemishes.
  • Prepare the eggplant properly: To prevent the eggplant from absorbing too much oil, salt it and let it sweat for 30 minutes before cooking. This will help to draw out the moisture.
  • Cook the eggplant over high heat: This will help to caramelize the eggplant and give it a smoky flavor.
  • Don't overcook the asparagus: Asparagus should be cooked until it is tender-crisp. Overcooked asparagus will be mushy.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a lot of flavor to the salad.
  • Serve the salad immediately: Grilled eggplant and asparagus salad is best served immediately after it is made. The eggplant and asparagus will start to lose their flavor if they are left to sit for too long.

Conclusion:

Grilled eggplant and asparagus salad is a delicious and healthy dish that is perfect for a summer meal. The smoky flavor of the grilled eggplant and the tender-crisp asparagus are perfectly complemented by the fresh herbs and tangy dressing. This salad is sure to be a hit at your next party or gathering.

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