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Charred Eggplant and Tomato Salad with Herbed Yogurt

Charred eggplant, juicy tomatoes, and cool lemon-herb yogurt make a generous salad with contrasting warmth, smoke, and freshness.

Charred eggplant and juicy tomato wedges rest over thick yogurt flecked with mint and dill.

This salad builds its contrast through separate seasoning: eggplant gets smoky over high heat, tomatoes soften in a quick vinegar dressing, and thick yogurt stays cool beneath them. The vegetables can arrive warm or at room temperature, so the platter fits an easy lunch or a flexible side dish.

Char without drying

Cutting the eggplant into thick planks gives the outside time to blister before the centers lose their moisture. Use the first deep marks and a knife-tender center as the cue to pull each piece, whether it is under a broiler, on a grill, or in a hot skillet.

Season tomatoes on their own

The tomatoes get olive oil, vinegar, and salt in a separate bowl, where a short rest draws out a light dressing. Keeping them separate from the eggplant until assembly protects the char and lets their juices season the platter at the end.

Eggplant planks develop dark charred patches beneath a broiler while the flesh softens. — Eggplant planks take on dark marks while their centers soften over high heat.

Keep the yogurt thick

Whole-milk Greek yogurt gives the platter a substantial base that holds up under warm vegetables. Lemon, garlic, mint, and dill brighten it without thinning it into a pourable sauce.

Build the platter in layers

Spread the yogurt first, then set the eggplant and tomatoes across it so every serving can gather some of each element. Spoon the tomato juices over the vegetables rather than stirring them through the yogurt, and finish with parsley for a fresh edge.

Tender eggplant and glossy tomatoes sit in a close view of lemony herbed yogurt. — A close view shows tender eggplant, glossy tomato dressing, and flecks of herbs over yogurt.

Serve at the right temperature

The eggplant need not be piping hot; a short rest leaves it warm and easier to handle without sacrificing its soft texture. If the vegetables have cooled fully, serve them at room temperature over the chilled yogurt and spoon on all of the seasoned tomato dressing.

Charred Eggplant and Tomato Salad with Herbed Yogurt

4 servings

48 minutes total

Ingredients

• 2 medium eggplants (about 2 lb total)
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 lb ripe tomatoes
• 1 tbsp red wine vinegar
• 1 1/2 cups plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• 1 lemon
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh flat-leaf parsley

Method

Heat the cooking surface
For broiling, set a rack 6 inches below the element and heat the broiler; for grilling, heat the grill to high; or set a large skillet over medium-high heat until very hot.
Look for: The broiler element is glowing, grill grates are hot, or a drop of water skitters across the skillet.
Prepare the eggplant
Cut the eggplants lengthwise into 3/4-inch planks. Brush both sides with 2 tbsp olive oil, then season evenly with 1/2 tsp salt and the black pepper.
Look for: The planks have a light sheen on both faces and an even dusting of seasoning.
Char until yielding
Broil the planks in one layer for 6-8 minutes per side, turning once and rotating the pan as needed. Or grill over high heat for 5-7 minutes per side, or sear in a very hot skillet in batches for 4-5 minutes per side; remove each plank when deeply marked and fully tender so it does not dry out.
Look for: The surfaces have dark charred patches and a knife slides through the thickest part without resistance.
Season the tomatoes separately
While the eggplant cooks, cut the tomatoes into chunky wedges and toss them in a separate bowl with the remaining 1 tbsp olive oil, red wine vinegar, and 1/4 tsp salt. Let them stand for 10 minutes so their juices become lightly dressed without crushing the flesh.
Look for: The tomatoes glisten and have released a little seasoned juice into the bottom of the bowl.
Mix the herbed yogurt
Finely zest the lemon and squeeze 1 tbsp juice into a bowl with the Greek yogurt, grated garlic, mint, dill, and remaining 1/4 tsp salt. Stir until smooth, then taste for a bright lemon-garlic balance.
Look for: The yogurt is thick and smooth, with fresh herbs evenly dispersed and a clean lemon aroma.
Rest and cut the eggplant
Move the cooked eggplant to a board and rest it for 5 minutes, which lets the hot flesh settle while keeping the charred edges intact. Cut the planks crosswise into large bite-size pieces.
Look for: The pieces hold their shape but the centers look soft and moist rather than spongy.
Arrange the salad
Spread the herbed yogurt over a serving platter. Arrange the warm or room-temperature eggplant and seasoned tomatoes over it, then spoon the tomatoes' dressing across the vegetables.
Look for: Yogurt remains visible around the vegetables, and the tomato dressing lightly glosses the eggplant.
Finish with parsley
Scatter the chopped parsley over the salad and serve warm or at room temperature, with the herbed yogurt and tomato juices spooned onto each portion.
Look for: The parsley looks fresh and the plate carries smoky, tangy, and cool-herb aromas together.