Grilled Eggplant Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 313 calorie
- Total Fat
- 26.5 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 158 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 8 grams
- Protein
- 3 grams
- Sugar
- 9 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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.