Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
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Lucky Razaq786
[email protected]The flavors in this salad didn't really come together for me.
Zwonaka Nemutamba
[email protected]This salad is a bit too oily for my taste.
Waleed Zafer
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad.
Thebby Mmathema
[email protected]This salad is a great way to get your daily dose of vegetables.
alex arredondo
[email protected]I can't wait to try this salad with different types of grilled vegetables.
Bello Aderemi
[email protected]This salad is a great way to use up leftover grilled eggplant.
John Kanku
[email protected]I'm always looking for new ways to cook eggplant, and this salad is definitely a keeper.
pak Afghan dosti amjad ali official
[email protected]I love how easy this salad is to make. It's perfect for a weeknight meal.
mashapa mashapa
[email protected]This is one of my favorite summer salads. It's so refreshing and flavorful.
Gabriela aguilar castillo
[email protected]I've never been a huge fan of eggplant, but this salad changed my mind. The smokiness from the grill really brought out the flavor of the eggplant.
kennadi Kennadi
[email protected]This grilled eggplant salad was a hit at my last dinner party! The flavors were amazing and the presentation was beautiful.