Eggplant, Tomato & Mozzarella Flatbread Salad

Makes: 
4 servings as a main dish
Utensil: 
Saladmaster Food Processor
11" Square Griddle
medium mixing bowl
7" Santoku Knife
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Eggplant cooks quickly on the Saladmaster Square Griddle without the use of any oil. This easy to prepare recipe makes an elegant lunch or brunch style entrée.

Ingredients

1
medium
eggplant (approximately 1½ pounds), peeled and sliced into ½ -inch rounds
2
tomatoes, fresh, medium dice
4
ounces
baby arugula or mixed salad greens
(113
g)
4
ounces
shredded mozzarella cheese
(113
g)
4
whole grain pita bread pockets, or flatbread of choice
shaved pecorino Romano cheese, for garnish (optional)

Dressing

2
tablespoons
olive oil
(30
mL)
2
tablespoons
balsamic vinegar
(30
mL)
12
teaspoon
yellow mustard
(2
g)
1
clove garlic, shredded, use Cone #1
34
teaspoon
natural salt
(4
g)
fresh ground pepper
2
tablespoons
basil leaves, fresh, minced
(5
g)

Directions

  1. Season eggplant slices with salt, to taste. Place in a colander and let rest for approximately 20 - 30 minutes.
  2. Place all dressing ingredients in a small jar, cover with lid and shake vigorously to combine. Set aside.
  3. Preheat griddle over medium heat. When several drops of water sprinkled on griddle skitter and dissipate, approximately 5 - 7 minutes, add eggplant and cook for 3 - 4 minutes until browned and softened. Turn eggplant and cook for an additional 3 - 4 minutes. Remove griddle from heat.
  4. When eggplant is cool enough to handle, but into medium dice and place in a bowl.
  5. Add chopped tomatoes and pour dressing over top. Toss to combine.
  6. Clean griddle and reheat over medium heat. Toast pita bread for 3 minutes, turn over and place 1 ounce mozzarella on top. Cook for an additional 3 - 4 minutes, until mozzarella is slightly melted.
  7. To serve, place warmed pita bread with mozzarella on plate. Top with ¼ of salad greens and then with ¼ of eggplant mixture. Garnish with shaved pecorino Romano cheese.

Tips

  • Substitute pita bread pockets for your favorite flatbread or gluten-free wrap.
  • Substitute dressing for 4 tablespoons of bottle Italian style dressing.
Nutritional Information per Serving
Calories: 
358
Total Fat: 
14g
Saturated Fat: 
4g
Cholesterol: 
18mg
Sodium: 
975mg
Total Carbs: 
48g
Dietary Fiber: 
10g
Sugar: 
7g
Protein: 
16g
Nutritional analysis does not include shaved pecorino Romano cheese
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