Grilled Eggplant Salad

From your share:
1 eggplant cut into 1” thick slices

From your garden:
1 T coarsely chopped oregano leaves

From your kitchen:
1 large red onion cut into rounds
Canola oil
1 avocado halved, pitted and flesh chopped
1 T red wine vinegar
1 t Dijon mustard
Honey
Olive oil
Salt and freshly ground black pepper
1 lemon zested

From your garden:
Parsley sprigs for garnish

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.

From: BobbyFlay, thefoodnetwork

Share to Print