Posted in : FRENCH CUISINE, RECIPE on by : Biraj Kumar Tags: , ,

Being a Chef, I always preferred eggplant salad to people who loved salad or appetizer. Grilled eggplant french salad is the most common salad, but it has been popular all over the world. Doesn’t matter you are belonging from where or which continent you are coming from, you should try this recipe.

Easily you can get eggplant/Aubergine/Baingan (Hindi name) from local market and it can be made different ways which you are liked.

I prepared grilled eggplant french salad, marinate with olive oil, lemon juice, chili flakes, crushed garlic, celery and salt, pepper with roasted pepper sauce. Yes, of course, roasted pepper sauce is the best combination of this salad recipe.



This salad gives your enhance the appetite.

Course Salad
Cuisine French
Keyword grilled, roasted eggplant salad
Prep Time 10 minutes
Cook Time 20 minutes
cooling time 10 minutes
Total Time 30 minutes
Servings 2 serving
Calories 245 kcal
Author Biraj Kumar


  • 2 no Large eggplant
  • 3 no Large bell pepper
  • 2 tbsp Olive oil
  • 2 tbsp Crushed garlic and celery
  • A Pinch Chilli flakes
  • 1 no Red onion
  • 1 tbsp Lemon juice
  • 1 sprig Flat parsley


  1. Cut 1/2 the Bell Pepper and marinate with Olive oil, salt, pepper and crushed garlic and celery. Preheat the oven to 180 degrees, place the marinated bell pepper on baking tray and roast for 20- 25 minutes, when it's done remove the tray from oven and set aside cool it.

  2. Thoroughly washed eggplant and cut thin slice lengthwise, marinate with salt, crushed pepper, olive oil, lemon juice, chilli flakes and crushed garlic, celery. Just leave for 5 minutes and grilled on preheat over medium heat griller.

  3. Grilled both sides marinated eggplant and keep on a platter, when it will be cool, remove the extra oil by a paper napkin from grilled slice eggplant.

  4. Take roasted bell pepper, seedless it and blend until it becomes smooth. Seasoning with salt, pepper and lemon juice as needed or as per your like.

  5. Place slice eggplant on bed of Iceberg lettuce and garnishing with ring onion, fried cherry tomato and a sprig of flat parsley.

  6. Serve with roasted bell pepper sauce.

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