Grilled Eggplant with a Twist

Grilled Eggplant Chard Yogurt #1

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.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Salads, vegan and tagged . Bookmark the permalink.

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