Tomato, Eggplant & Mozzarella Salad

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In food processor or blender, mix together 4 tbsp oil and the herbs until combined. Season with fleur de sel and pepper; set aside. (Make-ahead: Can be covered and refrigerated for up to 2 days.)

Preheat grill to medium-high heat. Brush remaining oil lightly over eggplant and tomatoes; grill, turning once, until well marked, about 8 minutes for eggplant and 4 minutes for tomatoes.

Arrange eggplant and tomatoes on serving plate; top with mozzarella, green onion, arugula and almonds. Sprinkle with reserved herb oil; season with salt.

Nutritional facts PER SERVING: about

  • Calories 430
  • Total fat 36 g
  • Saturated fat 9 g
  • Cholesterol 20 mg
  • Sodium 250 mg
  • Total carbohydrate 13 g
  • Fibre 6 g
  • Protein 18 g
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Lunch & Dinner

Tomato, Eggplant & Mozzarella Salad