Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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.

More from:

Bobby Flay Fit

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Buckwheat Noodle Salad

Recipe courtesy of Bobby Flay

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Recipe courtesy of Bobby Flay

Carrot Salad

Recipe courtesy of Bobby Flay

Zucchini Salad

Recipe courtesy of Bobby Flay

Grilled Snapper Vera Cruz

Recipe courtesy of Bobby Flay

Grilled Bananas with Maple Creme Fraiche

Recipe courtesy of Bobby Flay

Grilled Tofu and Chicken Pad Thai

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories