Grilled Eggplant Salad Recipe

Name: Grilled Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Brush the eggplant and red onions with canola oil and arrange on the grill.
2
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.
4
Once cool, roughly chop and add them to a serving bowl along with the avocado.
5
In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano.
6
Add honey and olive oil, to taste, and blend until emulsified.
7
Season with salt and pepper, to taste.
8
Add the dressing to the eggplant mixture and toss.
9
Garnish with lemon zest and parsley sprigs and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Eggplant Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant Salad

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