Ingredients:
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 peppers, 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
eggplants, 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:
Preheat oven to 400 degrees.
Place garlic cloves, shallots and olive oil in a small nonreactive baking dish, stir to coat Season with salt and pepper.
Cover dish with foil.
Bake 30- 40 minutes till soft.
In a blender combine the cooked and remaining vinaigrette ingredients, puree till smooth Preheat grill or broiler.
Combine tamari, olive oil and pepper in a small bowl.
Brush on eggplant slices.
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.
Lightly drizzle vinaigrette on the prepared slices or serve on the side.
Servings: 4
Time preparation: 40 min.
Time total: 85 min.