Grilled Eggplant, Tomato, and Mozzarella Salad

 

Basil Vinaigrette

2 peeled shallots

2 peeled cloves of garlic 

1 teaspoon olive oil

Salt and pepper

1/3 cup basil leaves, tightly packed

1 small green jalapeño chili pepper, seeded and quartered 

1 1-inch piece ginger, peeled and sliced

1 tablespoon tamari

1 tablespoon rice wine vinegar

3 tablespoons water

3 tablespoons canola oil

 

2 tablespoons tamari

2 tablespoons olive oil

Freshly ground black pepper

1 pound eggplant, cut into 12 1/2-inch-thick rounds

3/4 cup basil vinaigrette

1 pound tomatoes, cut into 12 1/4-inch-thick rounds

1/2 pound mozzarella, cut into 12 1/4-inch rounds

Basil sprigs, for garnish

1. To make vinaigrette, preheat oven to 400°F. Put shallots and garlic in a small nonreactive baking dish. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Cover with aluminum foil and roast for 30-40 minutes, or until soft. Combine roasted shallots and garlic with remaining vinaigrette ingredients in a blender. Purée until smooth and emulsified.

2. Preheat grill or broiler. Mix tamari, olive oil, and pepper together in a bowl. Brush eggplant slices with tamari mixture. Grill or broil slices for about 1-2 minutes per side, or until browned and soft.

3. Make a pool of basil vinaigrette on each of four luncheon plates. Alternate slices of eggplant, tomato, and mozzarella in a circle on top of the dressing. Garnish each salad with basil sprigs.

Recipe reprinted with permission from Cooking with Nora (Random House, 1996).

Calories 353, Fat 26, Perfat 68, Sat. fat 9, Cholesterol 44mg, Carbo 14, Protein 13, Fiber 3, Sodium 864mg