Grilled Eggplant Summer Salad

5 from 7 reviews


  • 1 eggplant – cut into chunks or slices – with or without skin
  • 2 large sweet onions – sliced thin
  • 1 tsp. sugar
  • Vegetable oil for frying
  • Fresh pita
  • Fresh lettuce – sliced
  • Fresh grape tomatoes – halved
  • Pitted olives
  • Fresh mint leaves
  • Feta cheese – crumbled
  • Fresh cucumber slices
  • Grated Parmesan or Romano cheese

For the Marinade:

  • 2 tbs. fresh lemon juice
  • 1 tbs. apple cider vinegar
  • 1 ½ tsp. sat
  • 1 tsp. red pepper flakes
  • 1 tsp. black pepper
  • 4 tbs. olive oil
  • 4 tbs. – fresh grated Parmesan or Romano cheese
  • 1 tsp. sugar


  • Cut the eggplant into chunks and prepare the marinade.
  • Place the cubed eggplant in a bowl and toss with the marinade. 
  • Place in the refrigerator for at least one hour or up to overnight.
  • Heat a large cast iron frying pan with a drizzle of vegetable oil and carefully place a few eggplant cubes at a time in the hot oil. 
  • Allow the eggplant to get a nice char on each side and the meat to soften.  If you leave the skin on it will take a bit longer for the skin to soften a bit.  Also, if you slice the eggplant, depending the on thickness of the slices, the eggplant will cook faster. 
  • Place on a platter prepared with a paper towel.
  • Place the onion slices in the pan and sprinkle with sugar.  Allow the onion to turn a beautiful golden color and become translucent; then set aside.
  • Place the shredded lettuce, grilled eggplant, grilled onions, fresh tomatoes, fresh mint leaves, feta, cucumber slices,  olives and grated Parmesan or Romano cheese on the fresh taco; wrap and enjoy!

Keywords: vegetarian, wraps, eggplant

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