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.
- 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
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!