Directions:
- 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.
- 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.
- Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.76 Kcal (552 kJ) | ||
| Calories from fat | 68.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.62g | 12% | |
|---|---|---|---|
| Sodium | 22.27mg | 1% | |
| Potassium | 593.31mg | 13% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 1mg | 5% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.23 Kcal (248 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 12% | |
|---|---|---|---|
| Sodium | 10.01mg | 1% | |
| Potassium | 266.69mg | 13% | |
| Total Carbs | 7.49g | 6% | |
| Sugars | 3.17g | 28% | |
| Dietary Fiber | 3.82g | 34% | |
| Protein | 1.25g | 6% | |
| Vitamin C | 8mg | 30% | |
| Iron | 0.4mg | 5% | |
| Calcium | 18.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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