Grilled Eggplant, Tomato and Mozzarella Salade

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

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 Nutrition

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.

Reviews

(1)
Most Helpful

A little fiddly, but very, very nice. The vinagrette in particular was very unusual, sort of pesto with a hint of orient. We really liked it. Also, I grilled the eggplabt on a grill pan instead of proper grill, and it was just fine. I used both mozzarella and goat cheese, and both went well. Thanks for the recipe!

Vlada December 17, 2008

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