Grilled Aubergine Salad

  • 1 Italian aubergine, cut into 2.5-cm 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
  • 15g coarsely chopped oregano leaves
  • Honey
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 lemon, zested
  • Parsley sprigs, for garnish
1) Brush the aubergine and red onions with rapeseed oil and arrange on the grill. Cook the aubergine until soft and grill the onions until they have a slight char.

2) 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.

3) 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.

4) Add the dressing to the aubergine mixture and toss. Garnish with lemon zest and parsley sprigs and serve

Rule the Kitchen with More Recipe Faves

Grilled Aubergine Salad
Grilled Aubergine Salad
Time
10
Serves
4
Difficulty
Easy
Grilled Caponata
Grilled Caponata
Time
8
Serves
4
Difficulty
Med
Grilled aubergine with fresh ricotta and grilled tomato-basil relish
Time
20
Serves
4
Difficulty
Easy
Spicy Hoisin Glazed Aubergine
Spicy Hoisin Glazed Aubergine
Time
10
Serves
4
Difficulty
Easy