Lemon Grilled Eggplant Salad


Eggplant slices soak up tons of flavor from the marinade in this vegetarian dinner idea.

Lemon Grilled Eggplant Salad
Hands On Time:
20 mins
Total Time:
50 mins


  • 1 preserved lemon, halved

  • ½ cup chopped Italian parsley

  • ¾ cup extra-virgin olive oil

  • ¼ cup white wine vinegar

  • ¼ teaspoon ground black pepper

  • 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2-inch thick

  • 1 cup whole milk ricotta cheese

  • 2 cup cooked Israeli couscous*


  1. Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.

  2. Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.


Place 3/4 cup uncooked Israeli couscous and 1 1/4 cups water in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Let stand 2 minutes.

Nutrition Facts (per serving)

637 Calories
49g Fat
38g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 637
% Daily Value *
Total Fat 49g 63%
Saturated Fat 11g 55%
Cholesterol 31mg 10%
Sodium 532mg 23%
Total Carbohydrate 38g 14%
Total Sugars 7g
Protein 13g
Vitamin C 19.6mg 98%
Calcium 157mg 12%
Iron 1.4mg 8%
Potassium 524mg 11%
Folate, total 58.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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