| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Loved it. Super easy to make
and the flavors worked well together. Wasn’t sure about the avocado but it definitely was a great add in. Easy summer dish that I’ll make again.
and the flavors worked well together. Wasn’t sure about the avocado but it definitely was a great add in. Easy summer dish that I’ll make again.
Loved this! I broiled the eggplant/onions in the oven and added a 14oz can of drained chick peas that made 2 generous lunches. This is my kind of salad. Loved everything about it!!
Would be nice if the ingredient list specified how much olive oil and honey goes into it.
So delicious! A great plant based dish. Lemon really brightens the eggplant and avocado.
Pretty darn awesome! Left out the avocado. The lemon zest really makes this dish POP!
It was really good once we picked out all the eggplant.
I think this recipe would be so much better with zucchini. The grilled onions, dressing, and avocado are delicious, but eggplant is just the wrong veggie for this dish. Definitely go the zucchini route.
I think this recipe would be so much better with zucchini. The grilled onions, dressing, and avocado are delicious, but eggplant is just the wrong veggie for this dish. Definitely go the zucchini route.
The combo sounded odd but was very good! Will make again!
Fantastic. Two changes I made, I eliminated red vinegar and drizzle balsamic vinegar over top of salad. I sometimes add blue cheese crumbles as well…yummy
Super yummy and a summer must! Even my one year old liked it
Delicious! This will become a staple in our home!