Bobby Flay Makes Grilled Eggplant Salad | Grill It! with Bobby Flay

Bobby's Grilled Eggplant Salad is the perfect healthy side to any summer meal!! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3ee5iE0 Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Eggplant Salad RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 25 min Prep: 15 min Cook: 10 min Yield: 4 servings Ingredients 1 Italian eggplant, cut into 1-inch thick slices 1 large red onion, cut into rounds Canola oil 1 avocado, halved, pitted and flesh chopped 1 tablespoon red wine vinegar 1 teaspoon Dijon Mustard 1 tablespoon coarsely chopped oregano leaves Honey Olive oil Salt and freshly ground black pepper 1 lemon, zested Parsley sprigs, for garnish 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more: http://watch.foodnetwork.com/ Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetwork Follow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/ Follow Food Network on ► TWITTER: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com #BobbyFlay #GrillItWithBobbyFlay #FoodNetwork #GrilledEggplantSalad Bobby Flay Makes Grilled Eggplant Salad | Grill It! with Bobby Flay | Food Network https://youtu.be/Xg5IQpWa_5o