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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 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

Description

Food Network Invites You To Try This Grilled Eggplant Salad Recipe From Bobby Flay.

Food Network