Skip to main content

Chargrilled eggplant and tomato salad

Skip to IngredientsSkip to Method
  • High in dietary fibre
  • Vegetarian
  • Vegan
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This quick and easy Chargilled Eggplant and Tomato Salad recipe has delicious chargrilled flavours that will be great to accompany a main dish or to just enjoy the delicious veggies.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes


  • 2 eggplants, thickly sliced lengthways
  • 2 tsp Cajun seasoning
  • 350g mixed medley tomatoes, halved
  • ¼ cup flat-leaf parsley leaves
  • 1 tbs extra virgin olive oil

Nutritional information

Per Serve Energy: 471kJ/113 Cals (5%), Protein: 4g (8%), Fat: 6g (9%), Sat fat: 1g (4%), Carb: 9g (3%), Sugar: 8g (9%), Fibre: 7g (23%), Sodium: 419mg (21%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on high. Spray eggplant with olive oil spray. Sprinkle both sides with the Cajun seasoning. Cook eggplant, in 2 batches, for 2-3 mins each side or until tender.
  2. Step 2

    Arrange the eggplant on a platter and top with tomato and parsley. Drizzle with olive oil. Season.