Eggplant, Tomato & Mozzarella Flatbread Salad | Saladmaster Recipes

Name: Eggplant, Tomato & Mozzarella Flatbread Salad | Saladmaster Recipes
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); 2 tablespoons olive oil (30 mL); 2 tablespoons balsamic vinegar (30 mL); 1/2 teaspoon yellow mustard (2 g); 1 clove garlic, shredded, use Cone #1; 3/4 teaspoon natural salt (4 g); fresh ground pepper; 2 tablespoons basil leaves, fresh, minced (5 g)

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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.

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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)
2 tablespoons olive oil (30 mL)
2 tablespoons balsamic vinegar (30 mL)
1/2 teaspoon yellow mustard (2 g)
1 clove garlic, shredded, use Cone #1
3/4 teaspoon natural salt (4 g)
fresh ground pepper
2 tablespoons basil leaves, fresh, minced (5 g)