Blackened Grilled Eggplant & Tomato Basil Salad
Blackened Grilled Eggplant & Tomato Basil Salad
Most grilled eggplant is soft, spongy, and forgettable. This blackened eggplant recipe flips that, smoky planks seasoned with Kinder’s Cali Blackened Rub, pulled off the grill with char marks worth showing off.
Proof the grate is not only for meat, and the reason our grilling recipes keep a vegetable section.
Three components that work differently together than apart. Thick eggplant planks get the blackened treatment: salted first to draw out moisture, then coated in Kinder’s Cali Blackened Rub on both sides and grilled until the outside chars and the inside goes soft and smoky.
The tomato basil salad is the counterweight, bright acid from red wine vinegar and lemon juice, sweetness from multicolored cherry tomatoes, crunch from sweet bell pepper, and fresh mint that lifts everything. The yogurt sauce is simple: Greek yogurt, a splash of milk, an optional pinch more rub for depth. It cools the plate and ties the components together.
Thirty-five minutes start to finish. Serves four. The grill does most of the work, 10 to 12 minutes over medium heat while you build the tomato salad in a bowl alongside.
Two steps make the difference between a soggy plank and a properly charred one. Salt the eggplant slices 15 minutes before grilling, then pat them completely dry, that draw removes excess moisture so the rub sticks and the char forms. Second: don’t crowd the grill. Each slice needs room; overlap traps steam and steam kills the crust.
The mint in the tomato salad isn’t decoration. It’s the ingredient that lifts the whole plate. Don’t substitute dried and don’t skip it.
This is vegetarian without making a thing of it. The eggplant has enough body to carry the meal. Add crusty bread or serve over couscous for more, but it holds up on its own.
Flavor First.
Blackened Grilled Eggplant & Tomato Basil Salad
Ingredients
Equipment
Method
- Preheat grill or grill pan to medium heat.
- Slice eggplants lengthwise into 2/3″ thick planks. Brush both sides lightly with 3 tbsp olive oil.
- Dust eggplant slices generously with Kinder’s Cali Blackened Rub on both sides.
- Place eggplant on grill. Cook for 10–12 minutes, flipping halfway through, until tender and nicely charred on both sides.
- While eggplant grills, prepare the tomato salad: In a bowl, combine halved cherry tomatoes, chopped sweet bell pepper, fresh mint, red wine vinegar, lemon juice, and remaining 1 tbsp olive oil. Season with a pinch of salt. Set aside.
- Make the yogurt sauce: In a small bowl, whisk together Greek yogurt, low-fat milk, and optional 1/2 tbsp blackened rub for extra depth.
- Remove eggplant from grill. Arrange on a serving platter.
- Top each eggplant slice with a generous scoop of tomato basil salad.
- Drizzle the yogurt sauce over and around the plated eggplant.
- Serve immediately while eggplant is still warm.
Nutrition
Notes
- Salt and dry the eggplant before grilling — Slice the eggplant into planks, salt both sides generously, and let sit for 15 minutes. The salt draws moisture to the surface. Pat completely dry with paper towels before applying the rub. Skip this step and the seasoning won’t stick — you’ll steam the eggplant instead of charring it.
- Oil the eggplant, not just the grill — Brush both sides of each plank with olive oil before the rub goes on. Oiling only the grill grates leads to sticking and uneven char. Oil on the flesh is what lets the crust form and release cleanly.
- Don’t crowd the grill — Each plank needs space. Overlapping slices trap steam and kill the char. Work in batches if your grill surface is limited.
- Don’t skip the fresh mint — It’s what cuts through the smoke and the creaminess of the yogurt sauce. Dried mint doesn’t do the same work. Fresh basil is the only acceptable substitute.
- Make the yogurt sauce ahead — Whisk together and refrigerate up to 2 days before serving. The flavors deepen as it sits. Give it a quick stir before plating.
- No Kinder’s Cali Blackened Rub? — Sub with 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp salt. Close match to the blend.
- Plate on a wide, flat serving platter — don’t stack the slices. Spoon the tomato salad generously over each plank and drizzle the yogurt sauce over and around. The color contrast is part of the dish and worth the extra care.
- Crusty bread alongside catches the vinaigrette from the tomato salad. Sourdough or a grilled baguette both work. For a heartier plate, set the eggplant over a bed of couscous or quinoa and let the juices soak into the grain.
- For entertaining, cut the grilled planks into thirds and arrange on a board with the tomato salad and yogurt sauce in small bowls alongside. It reads as a starter but eats like a full plate.
- Store grilled eggplant, tomato salad, and yogurt sauce in separate airtight containers in the fridge. Eggplant keeps for up to 3 days. Tomato salad and yogurt sauce each keep for up to 2 days.
- To reheat eggplant, lay slices on a baking sheet and warm in a 350°F oven for 5 minutes. Don’t microwave — it softens the char. Assemble after reheating, not before.
- The tomato salad gets watery by day two. Drain any pooled liquid before serving.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make blackened grilled eggplant ahead of time?
Grill the eggplant up to a day ahead and store covered in the fridge. Make the tomato salad and yogurt sauce separately. Assemble just before serving, the components hold better apart than together overnight.
What does “blackened” mean in cooking?
Blackened means coated in a spiced rub, typically paprika, garlic, onion, and dried herbs, then cooked over high heat until the exterior chars and forms a crust. It’s not burnt. It’s a technique that builds deep, smoky flavor on the outside while keeping the inside tender.
Can I make this on an indoor grill pan?
Yes. A cast iron grill pan over medium-high heat works well. Preheat the pan 2 to 3 minutes before the eggplant goes in. The char marks won’t be as wide as outdoor grill marks, but the crust will form.
Is this recipe vegan?
The eggplant, tomato salad, and Kinder’s Cali Blackened Rub are fully vegan. The yogurt sauce uses Greek yogurt and milk, skip it or swap in a plant-based yogurt to keep the whole dish vegan.
What if I don’t have Kinder’s Cali Blackened Rub?
Combine 2 tbsp smoked paprika, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/2 tsp salt. Close match to the blend and works on both the eggplant and in the yogurt sauce.
What type of eggplant works best for grilling?
Globe eggplant, the large standard variety, is the right call. The size gives you 2/3-inch planks that hold up on the grill without falling apart. Italian or Japanese eggplant are thinner; cut the cook time to 6 to 8 minutes if using them.
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