Grilled Eggplant Salad

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

Serves 4
WW Points per serving: 5