Grilled Eggplant, Tomato and Mozzarella Salad
  • 2 peeled shallots
  • 2cloves peeled garlic
  • 1teaspoon olive oil
  • Salt and pepper
  • 1/3cup basil leaves, tightly packed
  • 1small green jalapeño chili pepper, seeded and quartered
  • 11-inch piece ginger, peeled and sliced
  • 1tablespoon gluten-free tamari
  • 1tablespoon rice wine vinegar
  • 3tablespoons water
  • 3tablespoons organic canola oil
  • 2tablespoons gluten-free tamari
  • 2tablespoons olive oil
  • Freshly ground black pepper
  • 1pound eggplant, cut into 12 1/2-inch-thick rounds
  • 3/4cup basil vinaigrette
  • 1pound tomatoes, cut into 12 1/4-inch-thick rounds
  • 1/2pound mozzarella, cut into 12 1/4-inch rounds
  • Basil sprigsfor 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 Notes
Nutrition Facts
Grilled Eggplant, Tomato and Mozzarella Salad
Amount Per Serving
Calories 353
* Percent Daily Values are based on a 2000 calorie diet.


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