Grilled Eggplant Salad

Ingredients

• 1  avocado pitted halved chopped
• 4 servings canola oil 
• 1 teaspoon dijon mustard 
• 1  eggplant italian cut into slices
• 4 servings honey 
• 1  lemon zest 
• 4 servings olive oil 
• 1 tablespoon oregano leaves coarsely chopped
• 4 servings parsley sprigs for garnish
• 1 large onion red cut into rounds
• 1 tablespoon red wine vinegar 
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk
• grill
• cutting board

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano.
5. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
6. Add the dressing to the eggplant mixture and toss.
7. Garnish with lemon zest and parsley sprigs and serve.