Grilled Eggplant Salad

Grilled Eggplant Salad

One of my favorite things to make in the summer are salads. Adding eggplant makes it so much more filling and exciting to eat. 

Ingredients

  • 1 eggplant, cut into 1/2" slices
  • 1/2 tbsp olive oil
  • 3 cups spinach, packed
  • 1/2 cups halved cherry tomatoes
  • 1/2 cup corn
  • 1 cup cooked chickpeas
  • 2 tbsp vegan cheese, cubed or grated
  • 1 tbsp lime juice
  • pinch of salt

Instructions

Sprinkle salt on both sides of the cut eggplant slices and place in a bowl. Let sit for 10 minutes to release water. Rinse and pat dry with paper towels. Heat oil in a grilling pan under medium heat, add eggplant slices. Cook for 5 minutes, flip and cook for another 5 minutes, or until tender. When done cooking all of the slices, set aside to cool. 

Add the rest of the ingredients to a large bowl and toss. Slice eggplant into even smaller pieces/ cubes and add to salad. Toss again, taste and add more salt if needed. Enjoy! 

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