►  Makes 2 Servings
FOR THE SALAD:

1/2 pound (225 g) eggplant, peeled and cut into 1/2-inch-thick (1.3 cm) rounds  2 teaspoons salt

2 tablespoons (28 ml) olive oil

1 tablespoon (15 ml) liquid aminos

1 teaspoon gluten-free liquid smoke

1 head of romaine lettuce (1 pound, or 455 g), quartered lengthwise

1/4 pound (115 g) cremini mushrooms, stems removed

1 ear of corn, husk removed

1 cup (150 g) grape or cherry tomatoes, cut in half

1  cup (134 g) partially peeled and chopped cucumber

 

FOR THE DRESSING:

2    tablespoons (28 ml) lemon juice

2 tablespoons (28 ml) olive oil

11/2 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

To make the salad:

Lay the eggplant out on a plate and sprinkle each side with a light dusting of salt to release some of its juices. 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.

 

Prepare a medium-hot fire in a grill (350°F, or 180°C) and oil the grill grates.

 

Take the eggplant out of the marinade and set the marinade aside. 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.

 

Chop the romaine and eggplant into bite-size pieces. Cut the corn kernels off the cob. Divide the romaine between 2 bowls and top each bowl with eggplant, corn, mushrooms, tomatoes, and cucumber.

 

To make the dressing:

Whisk all the ingredients together until smooth. Drizzle over the top of each salad and serve.