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
1 1/2 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 of 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 of the ingredients together until smooth. Drizzle over the top of each salad and serve.