Grilled Eggplant, Tomato and Mozzarella Salade |
|
 |
Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
Easy, meatless meal or an appetizer/snack/salade for more. I like to top them with a cheese slice then broil till lightly browned. Prep time includes 20 minutes to prepare - salt, drain and blot the eggplant slices. You can peel the eggplant though I don't find it bitter. Ingredients:
2 cloves garlic, peeled |
2 shallots, peeled |
1 teaspoon olive oil |
kosher salt |
black pepper |
1/3 cup fresh basil leaves, packed tightly |
1 jalapeno pepper, seeded & quartered |
1 inch ginger, peeled & sliced |
1 tablespoon tamari soy sauce |
1 tablespoon rice wine vinegar |
3 tablespoons water |
3 tablespoons olive oil |
2 tablespoons tamari soy sauce |
2 tablespoons olive oil |
black pepper |
eggplant, slice into 12 1/2 inch thick unpeeled rounds prepare by kosher salting each side,placing slices in a |
tomato, slice into 12 1/4 inch thick unpeeled rounds |
1/2 lb mozzarella cheese, slice into 12 1/4 inch thick rounds |
Directions:
1. Preheat oven to 400 degrees.
2. Place garlic cloves, shallots and olive oil in a small nonreactive baking dish, stir to coat Season with salt and pepper.
3. Cover dish with foil.
4. Bake 30- 40 minutes till soft.
5. In a blender combine the cooked and remaining vinaigrette ingredients, puree till smooth Preheat grill or broiler.
6. Combine tamari, olive oil and pepper in a small bowl.
7. Brush on eggplant slices.
8. Grill or broil eggplant slices 1-2 minutes per side or until browned and soft Alternate 3 slices each of tomato, mozzerella and eggplant on 4 plates.
9. Lightly drizzle vinaigrette on the prepared slices or serve on the side.
|
|