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! 

Silvia Nagy-Ryan