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.

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

We just love the wonderful combination of flavours in this salad - sauteed eggplant, juicy cherry tomatoes, aromatic mint, and the za'atar seasoning are incredible.

It can be served as a standalone appetizer, a side dish, or even a light main course.

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Ingredients and 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.

Labelled ingredients needed to make sauteed eggplant salad.

Step-by-Step Instructions

Step 1 -Prepare the 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).

Sauteeing eggplant rounds with za\'atar in a pan.

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!).

A lid on a plant containing eggplant rounds so that they can steam and cook through.

Step 2 - Prepare the 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!

Pomegranates with the core being cut out on a wooden board with a knife.

Hands breaking apart pomegranate on a wooden board.

Hands removing arils from the membrane of a pomegranate.

Step 3 - Cut Your Herbs and Mini Romas

Rinse your mini Roma tomatoes under cold water, pat dry with a towel then cut them in half lengthwise.

You can do this one at a time or grab a handful of your tomatoes place a plastic lid, a plate or your hand on top of them, hold them steady and then slice through the tomatoes with a serrated edged knife.

A close-up of mini Roma tomatoes being sliced in half with a knife on a wooden board.

A hand on top of a pile of cherry tomatoes being held together and sliced with a serrated knife.

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.

Chopping parsley on a wooden board with a knife.

Stripping mint leaves from stems on a wooden board.

Step 4 - Shake Up the Vinaigrette

Place all the vinaigrette ingredients in a glass jar, season and shake until emulsified.

Zaatar dressing ingredients in a glass jar with ingredients scattered around.

Step 5 - Assemble the Salad

Place all your prepared ingredients in a large mixing bowl, pour over your dressing and season.

Mix all the ingredients together until they are thoroughly combined.

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.

Prepared sauteed eggplant salad ingredients in a white bowl.

Mixing sauteed eggplant salad with dressing in a white bowl with a spoon.

What to Serve It With 🍽

This 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

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.

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.

How Can I Store this Sauteed Eggplant Recipe?

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.

Sauteed Eggplant Salad with Za'atar

Ingredients and Substitutions