Grilled Eggplant Salad

Ingredients Grilled Eggplant Salad

Veggies:1 medium eggplant, ends removed & sliced in ½” thick discs1 medium red bell pepper, tops and seeds removed & quartered1 cup cherry tomatoes, halvedAvocado oil cooking sprayVinaigrette:6 tablespoons avocado oil2 tablespoons fresh lemon juiceZest from ½ fresh lemon1 teaspoon sea salt½ teaspoon black pepper½ teaspoon smoked paprika½ teaspoon garlic powder1 whole scallion, minced10 fresh mint leaves, minced½ cup fresh parsley, mincedGarnish:¼ cup pistachios

Directions

Spray sliced eggplant and red bell pepper with avocado cooking spray.Heat a grill pan or cast-iron skillet to medium-high heat.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.When charred, remove from the pan and set aside. When cool enough to touch, slice in bite sized pieces.Whisk vinaigrette ingredients together in a large bowl.Add charred and sliced eggplant, red bell pepper and raw sliced cherry tomatoes to the bowl and toss well.Garnish with pistachios.Store any leftovers in the fridge in a glass container for up to 5 days.