Ingredients

• BASIL VINAIGRETTE
• 2 peeled shallots
• 2 cloves peeled garlic
• 1 teaspoon olive oil
• Salt and pepper
• 1/3 cup basil leaves, tightly packed
• 1 small green jalapeño chili pepper, seeded and quartered
• 1 1-inch piece ginger, peeled and sliced
• 1 tablespoon tamari
• 1 tablespoon rice wine vinegar
• 3 tablespoons water
• 3 tablespoons canola oil
• SALAD
• 2 tablespoons tamari
• 2 tablespoons olive oil
• Freshly ground black pepper
• 1 pound eggplant, cut into 12 1/2-inch-thick rounds
• 3/4 cup basil vinaigrette
• 1 pound tomatoes, cut into 12 1/4-inch-thick rounds
• 1/2 pound mozzarella, cut into 12 1/4-inch rounds
• Basil sprigs (for garnish)