Grilled Eggplant Salad

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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


Olive oil

Salt and freshly ground black pepper

1 lemon, zested

Parsley sprigs, for garnish

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