Grilled Eggplant Salad

Ingredients

• Veggies:
• 1 medium eggplant, ends removed & sliced in 1/2” thick discs
• 1 medium red bell pepper, tops and seeds removed & quartered
• 1 cup cherry tomatoes, halved
• Avocado oil cooking spray
• Vinaigrette:
• 6 tablespoons avocado oil
• 2 tablespoons fresh lemon juice
• Zest from 1/2 fresh lemon
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 whole scallion, minced
• 10 fresh mint leaves, minced
• 1/2 cup fresh parsley, minced
• Garnish:
• 1/4 cup pistachios

Instructions

1. 1

   --- Directions ---

2. 2

   Spray sliced eggplant and red bell pepper with avocado cooking spray.

3. 3

   Heat a grill pan or cast-iron skillet to medium-high heat.

4. 4

   When hot, place sliced veggies in the pan and do not move once set so that they char for about 3 minutes per side and get some great grill lines.

5. 5

   When charred, remove from the pan and set aside. When cool enough to touch, slice in bite sized pieces.

6. 6

   Whisk vinaigrette ingredients together in a large bowl.

7. 7

   Add charred and sliced eggplant, red bell pepper and raw sliced cherry tomatoes to the bowl and toss well.

8. 8

   Garnish with pistachios.

9. 9

   Store any leftovers in the fridge in a glass container for up to 5 days.