Recipes: Grilled Eggplant and Chopped Salad with Lemon Mint Dressing



1 large eggplant or 2-3 Japanese eggplant, sliced in ½-inch pieces or chunks

6-7 cups romaine lettuce, red leaf lettuce, radicchio, escarole, endive, kale and/or spinach (or any choice of lettuce or salad greens)

2-3 medium tomatoes, any variety, cut into chunks

1 large ripe avocado, diced or sliced

1 medium red onion, thinly sliced

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1 medium red or green bell pepper, thinly sliced

1 English cucumber, halved and sliced or diced (or 4 Persian cucumbers, sliced or diced)

3-4 green onions or spring onions, sliced or chopped

About 1 cup fresh chopped mint, dill, and Italian flat leaf parsley

Sliced black or Kalamata olives

2 to 3 pita bread rounds, cut into pieces

8 ounces feta or blue cheese, crumbled

Chopped dried (or fresh) apricots, pomegranate seeds, and toasted, chopped walnuts and pine nuts (as garnish)

Olive oil, salt and pepper (for eggplant on grill)
Lemon Mint Dressing
About 1/3 cup olive oil

Juice of 1 or 2 large lemons and the zest of 1 lemon

2 teaspoons pomegranate molasses

2 cloves garlic, mashed

1 teaspoon crushed dried mint

1/2 teaspoon each coarse black pepper, paprika, cayenne pepper, and ground

Pinch of kosher salt (to taste)

Pinch of sugar (optional)



In a medium bowl or container, combine the salad dressing ingredients; check seasonings, cover and chill before serving.

Pre-heat grill for 10-15 minutes and grill eggplant on both sides until tender, about 8 to 10 minutes.  Brush eggplant with a little olive oil, salt and pepper as it grills.  Remove eggplant from the grill and set aside on a tray or plate.

In a large bowl, toss the salad ingredients together, including the pita bread pieces; add some dressing to taste, and toss again. Plate salad on four serving plates; top with eggplant, additional salad dressing, cheese, and the chopped apricots, pomegranate seeds, walnuts, and pine nuts as garnish.

*Top this salad with choice of sliced grilled chicken, lamb, pork or steak, if desired.

Serves 4.

*To see more of Christine’s recipes, go to: or

Christine Vartanian Datian is a native of Fresno, California and lives in Las Vegas.  She is a graduate of Fresno High School and California State University, Fresno (CSUF), and holds a Master of Arts Degree (MA) in Mass Communications.  She has been published in Sunset and Cooking Light Magazines.


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