Grilled Eggplant, Tomato And Mozzarella Salade

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.