Grilled Eggplant Salad (Bobby Flay) Recipe

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Grilled Eggplant Salad (Bobby Flay)
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  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.
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Nutrition Facts

Per ServingPer 100 g
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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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