Wednesday, June 6, 2012

Grilled Eggplant Salad

Summer has arrived in Miami and that means only three things at mi casa. Beach, margaritas and lots and lots of grilling. Every meal we eat lately is on our balcony grilling out. Actually, the majority of our time is spent out there. And why not? It's a perfect place for a cold drink, great views and delicious food. 

Lots of this.....

Margarita time with brother -in-law Marcelo, and My
mother-in-law Maria Martha.

and this.....

 My best friend and favorite visitor, Kerry. Fresh squeezed
 OJ and champagne is also a regular on the good ole'
 balcony :)

Back the food. Eggplant. This recipe is great for summer (obvi.) and creating a salad with grilled eggplant, provides for a delicious healthy yet hearty side that is great with any of our usual grilling staples: fish, meat, burgers, etc. I love this as a side dish, but you could totally eat this as a main meal since eggplant is one of those veggies that will fill you up --- and personally my absolute favorite veggie :)

1 large eggplant cut into 1 inch slices
1 red onion cut into rounds
1 large hass avocado, pit removed and cut into cubes
1 1/2 cups of halved cherry tomatoes 
1 tablespoon of apple cider vinegar
1 teaspoon of Dijon mustard
2 tablespoons of freshly chopped parsley 
The zest of 1 lemon
1 tablespoon of agave nectar
olive oil
celtic sea salt

Take your eggplant slices and onion rounds and brush with olive oil on each side. Grill on medium to high heat until both are charred and eggplants are soft. Remove from the grill to a plate and let cool. Once cooled, roughly chop the eggplant and onions into cube-like shapes and add to a large serving bowl along with the tomatoes and cubed avocado. In a small mixing bowl, whisk together the apple cider vinegar, Dijon mustard, agave nectar and 1 tablespoon of the parsley. Add olive oil as you whisk until it forms a nice dressing and the agave isn't sticking to the bottom of the bowl. Season the dressing with salt and pepper. Pour over the salad and add the lemon zest and extra tablespoon of parsley. Add salt and pepper to taste.

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