Grilled Eggplant Salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 313, total fat 26 G., saturated fats 3.5 G., proteins 3 G., carbohydrates 19 G., fiber 8 G., cholesterol 0 mg, sodium 158 mg, sugar 9 G.

The eggplants for this salad are grilled and dressed with olive oil. Serve warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggplant (cut into 1 cm thick slices) ─ 1 pc.
Large red onion (sliced) ─ 1 pc.
Rapeseed oil
Avocado (cut in half, remove the pit and chop the flesh) ─ 1 pc.
1 tbsp red wine vinegar
1 teaspoon Dijon mustard
1 tbsp coarsely chopped oregano leaves
Honey
Olive oil
Grated zest of 1 lemon
Parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, Avocado, wine vinegar, Dijon mustard, oregano, honey

Cooking the dish according to the recipe:

Place the eggplant and red onion on the grill, brushing them with canola oil first. Fry the eggplant and onion until golden brown. Transfer the fried vegetables to a cutting board and let them cool slightly. Once cool, chop them and place them in a deep bowl along with the avocado.
In a separate bowl, combine the red wine vinegar, mustard, and oregano. Add honey and olive oil to taste and mix until smooth. Season with salt and pepper to taste.