Grilled Eggplant and Tomato Salad

Serves 4

Secret Ingredient: Whole Creamery Fresh Mozzarella

This simple and flavorful recipe makes good use of the fresh vegetables and summer herbs from local farms (or from your own garden, if you've got a green thumb). To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

1 medium eggplant
1 poblano or red bell pepper
3 cloves garlic, peeled
3 tablespoons olive oil, divided
1 large tomato
1/4 cup marinated Kalamata olives, pitted and halved
2 sprigs fresh oregano, chopped
3 sprigs fresh basil, chopped
4 ounces fresh or smoked mozzarella, diced
Salt and pepper to taste

Method

Slice eggplant into one-half inch thick rounds, brush each with olive oil on both sides, and sprinkle with salt.

Heat a grill to medium heat. Grill whole pepper on all sides. Grill eggplant slices on both sides, until tender and slightly charred, about 5 minutes per side.

Oil the garlic cloves and wrap them in foil before roasting them on the grill until soft and aromatic, about 15 minutes. Allow pepper, eggplant, and garlic to cool.

Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges. Gently toss the vegetables with olives, oregano, basil, mozzarella, salt and pepper. Taste and adjust seasoning.

Note: The vegetables can be roasted in the oven if preferred. Toss with oil, salt and pepper and roast at 350°F until tender, about 25 minutes.

Nutrition

Per serving: 240 calories (170 from fat), 19g total fat, 6g saturated fat, 25mg cholesterol, 230mg sodium, 14g total carbohydrate (6g dietary fiber, 4g sugar), 7g protein

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