Prep Time
15 min
Cook Time
10 min
Yields
4 servings
A perfect main for vegetarians, or a great side salad for the carnivores at a barbecue.
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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
Tbsp red wine vinegar
1
tsp Dijon mustard
1
Tbsp coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground black pepper
1
lemon, zested
1
sprigs parsley, for garnish
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directions
Step 1
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.
Step 2
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.
Step 3
Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.