Israeli Eggplant Salad | Kingsford™

Ingredients

• 1/2 cup chopped fresh parsley
• 1 globe eggplant, cut into 1-inch thick slices
• 1 large red onion, cut into rounds
• 1 large red pepper, halved and seeded
• 3 tbsp. olive oil
• kosher salt and ground black pepper, to taste
• 1 small English cucumber, cut into large dice
• 1 lb. ripe tomatoes, cut into large dice
• 3 tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1/2 cup olive oil