This vegan and gluten-free dish is easy to prepare and does not heat up the house because it is grilled outside! Grilling the chard can be a little tricky but it crisps up nicely and surprisingly enough…it doesn’t fall through the grill! That, my friends, is a twist to be sure. Hope you enjoy.
1 large globe eggplant (sliced crosswise ½-inch thick)
¾ teaspoon ground turmeric
6 tablespoons olive oil (divided)
Salt and freshly ground black pepper
2 large bunches Swiss chard (rinsed)
½ cup fresh mint leaves (torn)
Lemon wedges (as a side)
Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Set aside. Toss greens with 2 tablespoons oil in a separate bowl; season with salt and pepper. Set aside.
Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes. Remove from grill and place in a large bowl. Set aside.
Grill chard for about 2 minutes until lightly charred in spots. Transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear leaves into large pieces and set aside.
Arrange eggplant slices on a serving plate. Top with chard and garnish with mint. Season with additional salt and pepper if desired. Serve with lemon wedges on the side.