Eggplant and Asparagus Spring Salad

Spring asparagus and lush eggplants make this delicious salad a perfect option for an entree

Spring asparagus and lush eggplants make this delicious salad a perfect option for an entree

When I see white asparagus I automatically think of salads and tarts. Its subtle flavor goes really well with other stronger or sharper flavors… the acidity of lemons or spiciness of watercress for example.

For this salad we cook the eggplants with mirepoix and stock, we grill the asparagus and we make a simple lemon and olive oil vinaigrette. You can make all components in advance and store them in airtight containers for up to three days. It is best served at room temperature.

Eggplant and Mirepoix

Eggplants and mirepoix

The mirepoix is cooked until it browns (we love a little maillard reaction) then the eggplants are added.

grilled asparagus

Grilled asparagus

olive oil, salt and pepper, and a 350 F oven is all that is needed for a deliciously grilled asparagus.


Eggplant and Asparagus Spring Salad

A delightful filling spring salad that combines the sweetness of grilled asparagus with the heartiness of eggplants. Serve this salad alone or on a bed of mixed greens.

by Soumeya | April 2019

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Inactive time: 0 minutes
  • Total time: 50 minutes

Servings: 4


Grilled Asparagus

  • 2 asparagus bunches, one green and one white
  • 3 tablespoons olive oil
  • ½ teaspoon salt and more to taste
  • ½ teaspoon freshly ground pepper
  • ¼ cup olive oil
  • ¼ cup freshly squeezed lemon juice

Eggplant Mirepoix

  • 1 tablespoon butter
  • 1 large carrot, finely diced
  • 1 large onion, finely diced
  • 2 stalks celery, finely diced
  • 1 lb eggplants, finely diced
  • ¼ cup olive oil
  • 1 cup vegetable stock or low sodium stock of your choosing
  • Salt and pepper to taste

To Assemble

  • Watercress for garnish
  • Infused or flavored olive oil to drizzle (see note)


Grilled Asparagus

  1. Preheat the oven to 350 F.
  2. Remove the hard-to-chew parts of the asparagus by holding each asparagus and snapping it where it naturally breaks. You can hold the lower end, and the middle of the asparagus to test for the breaking point. (see note for ideas on what to do with the asparagus ends)
  3. Place washed and dried asparagus on a rimmed baking pan.
  4. Drizzle the olive oil all over and sprinkle the salt and pepper.
  5. Bake for 20 minutes or until the asparagus reaches the desired level of tenderness. To check, take one asparagus and cut it all the way at the bottom.
  6. Let the asparagus come to room temperature.
  7. Mix the lemon juice and olive oil in a small bowl.
  8. Whisk until well mixed, add salt and pepper to taste.
  9. Brush the asparagus stalks with the vinaigrette.
  10. Serve at room temperature.

Eggplant Mirepoix

  1. Heat a heavy bottomed pan over medium heat, add butter.
  2. When the butter melts, add the onions, carrots and celery (this mix is called mirepoix). Let the mirepoix saute until the onions brown and the vegetables stick to the bottom of the pan. Scrape them off. About 8 minutes.
  3. Add the eggplants and the olive oil and stir then let the eggplants saute until they brown slightly.
  4. Add the stock, stir scraping the fond and browning that might have stuck to the pan. Let it come to a simmer then cover the pot and cook over low heat for 15 minutes. If the stock dries out before the eggplants cook, add ¼ cup of water or stock. Keep adding until the mixture is cooked through and all the moisture has evaporated.
  5. Add salt and pepper to taste.


  1. Place about 4 tablespoons of the eggplant mirepoix mix in the middle of the plate.
  2. Trim 4 asparagus of each color so they are equal in height.
  3. Place four green asparagus on the eggplant mirepoix mixture and top them with the four white asparagus so they are crossing them.
  4. Top with the watercress leaves and dot with olive oil.
  5. Serve at room temperature.


  1. Use the asparagus ends for vegetable stock or vegetable cream soup. #WasteNothing
  2. We love garlic or chilli infused olive oil for this recipe. If you don’t have either, mix some cayenne pepper powder or chili pepper powder with olive oil.

Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.