- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
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
