Grilled Eggplant Salad

by Anne Bennett on September 1, 2015

This is not your typical summer salad. What’s more, it comes from a Food Network chef ( ! ). Perhaps you’ve heard — the Food Network’s ratings plummeted after they fired Paula Deen. So far they haven’t been able to pull another food personality out of their chef’s hat that matches her wild popularity.

Alas, this isn’t a Paula Deen recipe. Bobby Flay cooked up this combination of grilled eggplant, red onion and avocado for a show he did on grilling. I’ve got to hand it to that Flay guy — he’s inventive.

Guess what? As the British say, it was brilliant: smoky charred eggplant, slightly crunchy red onion and creamy chunks of avocado all dressed in a very light vinaigrette and tossed with lemon zest.

If this is too high on the WW Points scale for you, you can do one of two things: decrease the amount of avocado altogether or serve it separately to those who can handle more fat. But be realistic — avocado is packed with heart-healthy fat, the kind we need for good health, and a good-sized serving of this salad comes in at 5 WW Points. Not bad for a substantial, crazy delicious end-of-summer side dish.

1 eggplant, sliced crosswise into 1-inch thick slices
1 red onion, peeled and cut into rounds
1 avocado, halved, pitted and chopped
1 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 Tbsp. coarsely chopped oregano leaves (or 1/2 tsp. dried oregano)
1 tsp. honey
2 Tbsp. olive oil
Salt and pepper to taste
1 lemon, zested
Parsley, chopped, for garnish

Spray eggplant and red onion with olive oil mister and sprinkle with salt and pepper; arrange on heated grill. Cook eggplant and onions, turning once, until eggplant is soft and vegetables are slightly charred. Remove from the grill and allow to cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard and oregano. Add 1 tsp. of honey and 2 Tbsp. olive oil and blend or shake well.  Add salt and pepper to taste.

Add dressing to eggplant mixture and toss gently. Garnish with lemon zest and parsley and serve.

Serves 4
WW Points per serving: 5

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Lin September 2, 2015 at 6:22 am

Looks lovely and I enjoy having sides I can grill to cook alongside the protein.

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