This Eggplant Salad is substantial enough to have as a main meal with big bold flavours and combines the smoky heat of harissa with the freshness of minty yoghurt. It makes a great vegetarian option for your next dinner.

The eggplant absorbs the aromatic Harissa paste for a spicy flavour hit that complements the sweetness of the cherry tomatoes while the minty yoghurt dressing has a cooling effect.

It's a salad that effortlessly elevates any meal, impresses guests and satisfies your cravings for something extraordinary.

If you are looking for even more eggplant salad recipes we have a variety to choose from! Delight in the flavours of the Mediterranean with our refreshing Mediterranean Eggplant Salad, savour the aromatic wonders of the Far East with our enticing Chinese Eggplant Salad or indulge in the rich blend of flavours in our Sauteed Eggplant Salad with Za'atar.

IN THIS POST: ALL THAT YOU NEED TO MAKE
THE BEST EGGPLANT SALAD!

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What is Harissa and What Can I Use as a Substitute?

Harissa is a fiery Tunisian blend made with chillies, spices, garlic and oil. It is just magic on eggplant!

You should be able to find it in the International food aisle at your supermarket or at a Middle Eastern specialty store.

Alternatively, you may substitute with either sambal oelek or sriracha as they both have the garlicky heat that is needed here. Then simply add a ¼ teaspoon each of ground coriander and cumin powder to add the necessary spicy aroma.

Or why not make your own Harissa with my family's recipe?

You Will Need

Labelled ingredients needed to make Harissa eggplant salad.

How to Prepare the Eggplants

Washing and Sating the Eggplants

Preheat your oven to 220°C (425°F). Line a roasting pan with baking paper.
Wash the eggplant remove the tops and bottoms then cut your eggplant in half, cut each half into thirds then cut into medium-sized cubes.
I like to salt my eggplants before cooking for a much creamier texture, if you prefer your eggplant meatier then there is no need to salt them.
To do this place your eggplant cubes in a colander and sprinkle with coarse sea salt. Allow to sit for at least 60 minutes, you will know when they are ready once you see either liquid beads form on them or you see your eggplant start to sweat.
Pat them dry with a towel to remove the excess water and salt.

A knife cutting eggplant into cubes on a wooden board. — CUBE YOUR EGGPLANT

Cubbed eggplant in a blue colander. — CUBE YOUR EGGPLANT

Roasting the Eggplants

Place the eggplant cubes, Harissa paste and olive oil, on a baking tray and mix until the eggplant is well coated with the Harissa.
Roast the eggplant in the oven until well cooked (approximately 40 minutes, turning it occasionally until it is golden brown all over. Allow the eggplant mix to

Cubed eggplants on a lined baking tray. — PLACE ON A BAKING TRAY

Cubed eggplant on a baking tray with harissa and oil. — PLACE ON A BAKING TRAY

How To Make It (Step-by-Step Instructions)

While you are waiting for your eggplant to cook and cool you can prepare the rest of your ingredients.

Step 1 - Prep Your Greens

Wash your rocket (arugula) in cold running water, and remove any wilted or damaged leaves.

Either pat dry with a clean towel or spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl.

Washing rocket or arugula in a colander in the sink. — WASH YOUR ARUGULA (ROCKET)

Arugula or rocket being dried in a salad spinner. — WASH YOUR ARUGULA (ROCKET)

Step 2 - Cut Your Cherry Tomatoes

Wash your cherry tomatoes under cold running water and cut them in half.

You can do this either by cutting them one by one or by placing a few under a plastic lid and running a serrated knife through them.

If your tomatoes are a bit soft it is easier to place your hand over a few at a time and then carefully run a serrated knife through them. Transfer to your bowl.

A side close-up of cherry tomatoes with a plastic lid on top. — USE A LID TO SLICE A FEW AT A TIME

A hand on top of a pile of cherry tomatoes being held together and sliced with a serrated knife. — USE A LID TO SLICE A FEW AT A TIME

Step 3 - Blitz Your Dressing

Place all the dressing ingredients in a blender or small food processor, season and blitz until well combined.

You are looking for a creamy consistency with green flecks of mint throughout if it looks pale green then you have blitzed it for too long.

Minty yoghurt dressing ingredients with a blender. — ADD ALL INGREDIENTS TO BLENDER

Blitzed minty yoghurt dressing ingredients in a blender. — ADD ALL INGREDIENTS TO BLENDER

Step 1 - Assemble Your Eggplant Salad

Add the cooled eggplant mix to your mixing bowl with the rocket (arugula) and tomatoes, then gently toss them until well combined.

You can add a bit more oil if your salad looks a bit dry if you like. Taste and adjust seasonings according to your taste.

Arrange your salad in a bowl, then place the dressing in a small bowl or sauceboat and serve on the side.

Prepared ingredients for harissa eggplant salad in a white bowl. — ADD ALL INGREDIENTS TO BOWL

Mixing harissa eggplant salad in a white bowl with a spoon. — ADD ALL INGREDIENTS TO BOWL

🍽 Serving Suggestions

This salad is best friends with lamb, we served ours at a barbecue where we had roasted a baby lamb on the spit. But it is also great with a roast lamb leg and it also pairs well with store-bought charcoal chicken.

💡Tips and Questions (FAQs)

Can This Salad Be Made Ahead?

You can easily prepare, and roast your eggplant the day before and keep it in an airtight container in your fridge.

You can also make up the dressing in advance and store it in an airtight container in the refrigerator for up to 2-3 days. Give it a good stir before serving to ensure the flavours are well combined.

Bring the eggplant to room temperature before you assemble the salad. It can be made 1-2 hours in advance.

Can I Use a Different Type of Eggplant for This Salad?

Absolutely! While large eggplants are commonly used, you can also try this salad with smaller varieties like Japanese or Italian eggplants. Just adjust the cooking time accordingly.

Can I Freeze the Harissa Eggplant Salad for Later Use?

Eggplants don't freeze well due to their high water content, so it's best to enjoy this salad fresh.

However, you can store any leftover salad (without the dressing) in the refrigerator for up to two days. Add it to some pasta or noodles and enjoy it as a delicious lunch.

Can I Substitute Dried Mint for Fresh Mint in the Dressing?

Fresh mint provides a bright and vibrant flavour to the dressing, while dried mint has a more earthy taste to it. I recommend using some fresh basil as a substitute.

Is This Salad Suitable for Vegans?

The main components of the salad (eggplant and harissa) are vegan-friendly. To make the dressing vegan, you can use coconut or almond yoghurt instead of Greek yoghurt.