For the love of eggplant and since I was following a Mediterranean diet and trying to eat a variety of vegetables, I have been inspired with the idea of this salad about a year ago. It’s so filling and full of nutrition, you will love it! So, without further ado, dear eggplant lovers, let me introduce the ingredients:

Ingredients

  • 3 medium eggplants
  • about 2 cups sliced, fresh mushrooms
  • Iceberg Lettuce
  • Purple Cabbage
  • Carrots
  • Cucumber
  • Radish
  • Tomatoes
  • Parmesan cheese, shredded (optional)
  • Walnuts and almonds, chopped (optional)

Dressing: either honey mustard dressing OR mayonnaise. Both are awesome!

On a hot grill, spray some butter or vegetable oil and grill eggplant slices. Turn on the other side and spray some more oil when done on one side.
Add Mushrooms to the grill after the eggplants are done. I personally like them semi-raw so I don’t grill them for long.
Chop all the other ingredients as you would do for a garden salad. I did not mention quantities, leaving it up to personal preference.
In a large bowl, add grilled eggplants and mushrooms (after they have cooled down) to the rest of the vegetables.

Mix in the dressing.
Garnish with shredded parmesan and chopped nuts on top if you would like.
Enjoy!