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

Ingredients

Recipe Description: 

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.

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)
  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.
  • 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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