Bobby Flay’s Grilled Eggplant Salad – Delish!

Image result for Bobby Flays eggplant salad

Super quick and easy with the taste of the grill, this makes for a delicious salad.



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


Olive oil

Salt and freshly ground black pepper

1 lemon, zested

Parsley sprigs, for garnish

  1. Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. 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.
  2. 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.
  3. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

You can click here to watch the video from Food Network of Bobby Flay making this eggplant salad.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s