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    Home » By Season » Summer Salads

    Sautéed Eggplant Salad with Za'atar

    Filed Under: Gourmet Salads, Summer Salads, Vegan, Vegetarian

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    Look no further than this Sautéed Eggplant Salad and boost your brainpower with exotic za'atar, a harmony of dried herbs, spices, sesame seeds and sumac.

    Jump to Recipe Print Recipe
    Sautéed Eggplant Salad in a ceramic bowl with pomegranate, za'atar and mint leaves in top left corner.

    What is Za'atar You Ask?

    Za'atar is a herb plant in the thyme-oregano-marjoram family and tastes like a cross between those herbs. It is dried then mixed with toasted sesame seeds, sumac, cumin and sometimes coriander powder to make up a za'atar spice blend.

    As the za'atar plant is only native to the middle east, you can only mimic done by using a combination of dried thyme-oregano-marjoram as a stand-in for the za'atar plant.

    So can Za'atar boost your brainpower? All the spices in the blend do contain flavonoids, all potent antioxidants that protect our cells.

    Table of contents

    • What is Za'atar You Ask?
    • Za'atar Substitutions
    • Ingredients & Substitutions
    • How to Make It
    • What to Serve It With
    • Common Questions (FAQs)
    • More eggplant salad recipes to try
    • Recipe Card
    • Pin me now & save for later!

    Za'atar Substitutions

    The za'atar in this sautéed eggplant salad is what makes it so unique; you should be able to find it in Middle Eastern speciality stores or the International food section in your supermarket.

    Failing that, make your own za'atar blend using our spice blend recipe! I always have a big batch on hand to add to salads, as a spice rub for meat and chicken or on pita bread grilled with olive oil.

    Close-up of Sautéed Eggplant Salad in a ceramic bowl with pomegranate, za'atar and mint leaves in top left corner.

    Ingredients & Substitutions

    • Japanese Eggplant- the hero in this salad and chosen because it holds up better to frying and sauteeing, you can replace with any eggplant really, just cut it them into a large dice.
    • Mini Roma Tomatoes - here to add some juicy sweetness, swap with any small tomato variety you fancy or opt for a diced up firm skinned tomato variety such as truss tomatoes 
    • Fresh Herbs - we have stuck to classic Middle Eastern flavour and opted for fresh mint and parsley. But fresh coriander/cilantro would also work well here.
    • Pomegranate - adds a pop of bright colour and sweet, tart flavour. Swap with some dried cranberries or cherries if you can't find them or if the pomegranates are pricey.
    • Za’atar Spice Blend- a wonderful earthy spice blend but if you like you can swap it with some Dukkah. For more ideas go back to our Za'tar subsititutions paragraph.
    • Pomegranate Dressing - wonderfully tart and aromatic and really adds another exotic element in this salad. If you are looking for an alternative try some balsamic glaze instead.

    You Will Need

    Labelled ingredients needed to make sauteed eggplant salad.

    How to Make It

    1PREPARE EGGPLANT
    Wash and trim your eggplant and cut into 2.5cm (1 inch) rounds.

    Heat a large heavy-based pan on medium-high heat and add approximately three tablespoons of olive oil.

    Once the oil is hot, add your eggplant to the pan, making sure that you do not overcrowd it (fry your eggplant in batches if you have to).

    Scatter some of the za'atar blend on top, then sauté until golden brown (approximately 4-5 minutes).

    Once your eggplant is golden brown, add 2-3 tablespoons of water to the pan and place the lid back on the frypan for 2-3 minutes to steam the eggplant until soft and creamy. It will also allow the eggplant to absorb the flavour of the za'atar (mini spiced flavour bombs!).

    • 02-TRIM-&-CUT-BABY-EGGPLANTS
      TRIM AND CUT YOUR EGGPLANTS
    • 03-SAUTE-EGGPLANTS-WITH-ZAATAR
      PLACE IN A HOT PAN WITH OIL & ZA'ATAR
    • 04-ONCE-EGGPLANTS-ARE-GOLDEN-BROWN-ADD-WATER-TO-STEAM
      SAUTÉ UNTIL GOLDEN THEN ADD WATER
    • 05-PLACE-LID-ON-PAN-AND-ALLOW-TO-STEAM
      PLACE LID ON PAN
    • 06-REMOVE-ONCE-WATER-HAS-BEEN-ABSORBED-AND-EGGPLANTS-ARE-SOFT
      ONCE WATER HAS EVAPORATED - REMOVE

    2PREPARE POMEGRANATE
    To be honest, I am really not a fan of cutting my pomegranate in half and then using a wooden spoon to remove the pomegranate arils; I think it makes too much mess.

    My preferred method of removing pomegranate arils is by cutting out the crown and base of the pomegranate with a sharp knife, cutting it in half and then breaking it apart and separating the seeds from the membrane.

    You can do this with rubber gloves for stain-free hands!

    • 08-REMOVE-CORE-AND-BASE-OF-POMEGRANATE
      REMOVE CORE & BASE THEN HALVE
    • 10-BREAK-POMEGRANATE-APART
      BREAK POMEGRANATE APART
    • 11-REMOVE-ARILS FROM MEMBRANE
      REMOVE ARILS FROM MEMBRANE
    • 11--REMOVE-ARILS-FROM-MEMBRANE
      THEY SHOULD JUST FALL IN YOUR HAND

    3CUT YOUR HERBS & MINI ROMAS
    Rinse your mini Roma tomatoes under cold water, pat dry with a towel then cut them in half lengthwise.

    Rinse your herbs under cold water, shake and then pat dry. Remove the stalks from the parsley and roughly chop. Pick the mint leaves from the stems.

    • CUTTING-MINI-ROMAS-CLOSEUP
      CUT YOUR MINI-ROMAS IN HALF
    • CUT YOUR MINI ROMA TOMATOES IN HALF
      HALVED MINI ROMAS
    • 06-CHOPPING-PARSLEY
      CHOP YOUR PARSLEY
    • 07-PICK-MINT-LEAVES-FROM-STEMS
      PICK THE LEAVES FROM YOUR MINT

    4SHAKE UP THE VINAIGRETTE
    Place all the vinaigrette ingredients in a glass jar, season and shake until emulsified.

    • 13-DRESSING-INGREDIENTS-IN-JAR
      ADD INGREDIENTS TO A GLASS JAR
    • 14-SHAKE-DRESSING
      SHAKE UNTIL EMULSIFIED

    5ASSEMBLE THE SALAD
    Arrange your sautéed eggplant salad in a salad bowl and serve. You can easily make this salad several hours ahead; this will also allow the flavours to infuse and develop - just leave the mint leaves to one side to add at the last minute as they will brown.

    • 16-SAUTEED-EGGPLANT-INGREDIENTS-IN-BOWL-2
      ADD ALL INGREDIENTS TO BOWL
    • 17-MIXING-SAUTEED-EGGPLANT-2
      MIX WELL TO COMBINE

    What to Serve It With

    Sauteed Eggplant Salad salad would be a great addition served with grilled or BBQ meats alongside a roast dinner: or with a store-bought BBQ chicken or a simple rice pilaf.

    If you are looking for something a bit more exotic:

    • Try it with middle eastern rice and lentils as a vegan option
    • For meat lovers try it with harissa lamb cutlets or beef shish kabobs
    • It is also great with chicken shawarma
    • Also, superb with Yotam Ottolenghi’s pan-seared salmon

    Common Questions (FAQs)

    Should I salt the eggplant?

    It is not necessary for this salad; we are looking for a firmer and meatier texture, and salting eggplant makes it soft and creamy. More on this in our How to salt eggplant post.

    Can I make this salad ahead?

    You can prepare the eggplant, the pomegranate and the dressing the day before.
    Cut up the herbs and the tomatoes and toss in the dressing an hour or two before serving.

    Can I meal prep this salad for weekday lunches?

    Sauteed Eggplant salad is excellent for meal prep; make it up minus the fresh herbs, portion it into your containers, and add the herbs the day before you plan to take it for your lunch (or to your picnic).
    To add some protein, try some crumbled feta, grilled lamb/chicken strips, kofta or falafel as a vegetarian option.

    Storage Tips

    Even though your mint may discolour, you can store the leftovers in an airtight container in the fridge. You will need to bring it to room temperature before eating, it is honestly great the next day.

    What else can I do with the leftovers?

    Leftovers can be stirred through some cooked couscous or bulghur wheat for a yummy lunch.
    I have also added it to some boiled pasta with some crumbled feta, and it was delicious.

    More eggplant salad recipes to try

    • Mediterranean Roasted Eggplant Recipe
    • Japanese Eggplant Salad - heavenly flavours!
    • Green Olive Walnut and Pomegranate Salad
    • Eggplant Salad with Harissa

    Recipe Card

    Sautéed Eggplant Salad in a ceramic bowl with pomegranate and mint leaves in top left corner and za’atar spice in a small bowl on bottom right.

    Sautéed Eggplant Salad with Za'atar

    Look no further than this sautéed eggplant salad and boost your brainpower with exotic za’atar a harmony of dried herbs, spices, sesame seeds and sumac.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 2 hours 35 minutes
    Total Time: 30 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Middle Eastern
    Keyword: Advanced
    Difficulty: Capable Cooks
    Diet: dairy free, nut free, Vegan, Vegetarian,
    Servings: 4 as a main
    Calories: 476kcal
    Ingredients
    For the salad...
    • 500 grams baby / Japanese / Chines eggplants (approximately 6 medium, 17.6 ounces)
    • 1 tablespoon Za’atar
    • 3 tablespoons olive oil
    • 400 grams mini Roma tomatoes (approximately 2 small punnets, 14.1 ounces)
    • 1 medium pomegranate
    • ½ cup parsley leaves
    • 4-5 stems mint leaves
    • Sea salt and cracked black pepper
    For the dressing…
    • ½ cup olive oil
    • ¼ cup lemon juice
    • 2 tablespoons pomegranate molasses
    • 1 teaspoon za’atar spice blend
    Metric - Imperial
    Instructions
    To sauté your eggplants
    • Wash and trim your eggplants and cut into 2.5cm (1 inch) rounds.
    • Heat a large heavy-based pan on medium-high heat and add approximately 3 tablespoons of olive oil. Once the oil is hot, add your eggplant (do not overcrowd) then add the za'atar.
    • Sauté until golden brown (approximately 4-5 minutes), add 2-3 tablespoons of water to the pan and place the lid back on the frypan for 2-3 minutes to steam the eggplant until soft.
    To assemble the salad
    • Remove pomegranate arils. Then rinse and dry your mini Roma tomatoes and cut in half lengthwise.
    • Rinse your herbs under cold water, shake and then pat dry. Remove the stalks from the parsley and chop roughly. Pick the leaves from the mint stems.
    • Place all the dressing ingredients in a glass jar, season and shake until emulsified.
    • Add everything to a large mixing bowl, pour the dressing over the salad, season with salt and pepper and mix until well combined.
    • Arrange in a salad bowl, sprinkle with some extra za’atar on top to garnish then serve.
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 476kcal | Carbohydrates: 34g | Protein: 4g | Fat: 39g | Saturated Fat: 5g | Sodium: 24mg | Potassium: 728mg | Fiber: 8g | Sugar: 22g | Vitamin A: 1230IU | Vitamin C: 49mg | Calcium: 63mg | Iron: 3mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    Pin me now & save for later!

    Sautéed Eggplant Salad in a ceramic bowl and a text overlay.
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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