Grilled Eggplant Salad

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. Mix the resulting sauce with the eggplant mixture and let it steep. Before serving, sprinkle with lemon zest and garnish with parsley sprigs.