Grilled Eggplant, Tomato and Mozzarella Salade

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.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• Vinagrette

• 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

• Baste Sauce

• 2  tablespoons tamari soy sauce
• 2  tablespoons olive oil
•  black pepper

• Amounts depend on size or poundage of available vegetables

•  eggplant, slice into 12 1/2 inch thick unpeeled rounds prepare by kosher salting each side,placing slices in a
•  tomatoes, 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.