Prepare the eggplant and onion: Preheat the oven to 375°. Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper. Peel and chop the onion into roughly 1/2 – 1 inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.
Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).
Make the dressing: In a small bowl or measuring cup, whisk the O Roasted Garlic Olive Oil and O California Balsamic Vinegar with agave syrup (or sugar) until well combined. Taste-test the dressing on a piece of eggplant. Adjust the seasonings according to your preferences.
Assemble the salad: Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients. Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again. Serve with additional Parmesan cheese on the side, and enjoy!