Grilled Eggplant Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 Italian eggplant, cut into 1-inch thick slices
  • 1 large red onion, cut into rounds
  • Canola oil
  • 1 avocado, halved, pitted and flesh chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon Mustard
  • 1 tablespoon coarsely chopped oregano leaves
  • Honey
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 lemon, zested
  • Parsley sprigs, for garnish
Directions
Watch how to make this recipe.
  • Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

  • In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.

  • Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.


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