A terrific tasting salad with chucks of tender eggplant that’s ‘meaty’ enough to serve as a light meal, but also makes a great side dish. Once you try it you’ll want to make it again and again. It’s a favorite of ours here at Now That’s Vegan!
Ingredients:
- 1 large eggplant or 2 small, peeled and cut into 1 1/2-inch cubes
- 2 tablespoons grape seed oil
- 3/4 cup diced celery
- 1/4 cup diced red onion
- 1/2 cup artichoke hearts, chopped
- 1/4 cup sliced black olives
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh dill, chopped
- 2 tablespoons homemade vegan mayo or veganaze
- 1 tablespoon gluten-free San J Tamari Soy Sauce* (optional)
- 1 teaspoon apple cider vinegar, unfiltered
- 1 teaspoon dry mustard
- Dash of cayenne pepper
- freshly ground black pepper to taste
- 1 small head of green leaf lettuce
Directions:
- In a large bowl, mix together the eggplant and grape seed oil. Transfer mixture to a large baking sheet. Bake on the top rack at 400° F for 35 minutes or until tender. Remove from oven and let cool.
- In a large clean bowl, mix together all the remaining ingredients except for the lettuce. Once ingredients are well combined, mix in the eggplant. Scoop mixture onto beds of lettuce, divided between 2 dinner plates or 4 salad plates, and serve!
Yield:
Makes 2 to 4 servings.
*Soy sauces made from wheat or manufactured in a facility that produces products containing wheat is not gluten- free. When choosing a soy sauce, be sure that it’s gluten-free. People with celiac disease and gluten sensitivity may want to do without any kind of soy sauce to be on the safe side, or contact the manufacturer to be sure that it’s certified gluten-free.
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