INGREDIENTS

For the salad:

  • 1 pound eggplant, peeled and cut into inch-thick rounds
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 tablespoon liquid aminos
  • 1 teaspoon gluten-free liquid smoke
  • 1 head (1 pound) romaine lettuce, quartered lengthwise
  • 1/4 pound cremini mushrooms, stems removed
  • 1 ear of corn, husk removed
  • 1 cup grape or cherry tomatoes, cut in half
  • 1 cup partially peeled and chopped cucumber

For the dressing:

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons nutritional yeast
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon agave nectar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of freshly ground black pepper

Note

  • Credit: Vegan Bowl Attack by Jackie Sobon

DIRECTIONS

  1. Lay the eggplant out on a plate and sprinkle each side with a light dusting of salt to release some of its juices.
  2. 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.
  3. Prepare a medium-hot fire in a grill (350 degrees F) and oil the grill grates. Take the eggplant out of the marinade and set the marinade aside.
  4. 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.
  5. Chop the romaine and eggplant into bite-size pieces. Cut the corn kernels off of the cob.
  6. Divide the romaine between 2 bowls and top each bowl with eggplant, corn, mushrooms, tomatoes, and cucumber.
  7. Whisk all of the dressing ingredients together until smooth. Drizzle over the top of each salad and serve.