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.
Originally Submitted
8/7/2012
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