Source: Shape

Gallery

Credit: Jackie Sobon

Recipe Summary test

total:
1 hr
Servings:
2
Advertisement

Ingredients

<b>For the salad:</b>
<b>For the dressing:</b>

Directions

Instructions Checklist
  • Lay the eggplant out on a plate and sprinkle each side with a light dusting of salt to release some of its juices.

    Advertisement
  • After 20 minutes, brush off as much salt as you can, pat the eggplant dry, and put the eggplant slices in a large zip-top plastic bag along with the olive oil, liquid aminos, and liquid smoke. Seal the bag, shake it up, and put it in the refrigerator to marinate for 30 minutes.

  • Prepare a medium-hot fire in a grill (350°F) and oil the grill grates. Take the eggplant out of the marinade and set the marinade aside.

  • Place the eggplant on the grill along with the romaine, mushrooms, and corn and cook for 3 to 5 minutes or until there are bold grill marks. Flip everything over and grill for an additional 3 to 5 minutes. Brush some of the leftover marinade over the eggplant for the last half of the grilling time.

  • Chop the romaine and eggplant into bite-size pieces. Cut the corn kernels off of the cob.

  • Divide the romaine between 2 bowls and top each bowl with eggplant, corn, mushrooms, tomatoes, and cucumber.

  • Whisk all of the dressing ingredients together until smooth. Drizzle over the top of each salad and serve.

Tips

Credit: Vegan Bowl Attack by Jackie Sobon

Advertisement