Grilled Eggplant Caprese Salad

Name: Grilled Eggplant Caprese Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 Tbsp. (30 mL) olive oil, divided; 1 Tbsp. (15 mL) Knorr® Concentrated Vegetable Bouillon; 1 eggplant, sliced into 1 cm thick rounds; 1/2 cup (125 mL) balsamic vinegar; 2 Tbsp. (30 mL) finely chopped onion; 2 cloves garlic, finely chopped; 1/2 tsp. (2 mL) sugar; 2 large tomatoes, sliced; 4 ounces (125 g) fresh mozzarella cheese, thinly sliced; 1/4 cup (60 mL) very thinly sliced fresh basil leaves

This Grilled Eggplant Caprese Salad dish will have you coming back for more!

15 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

2 Tbsp. (30 mL) olive oil, divided
1 Tbsp. (15 mL) Knorr® Concentrated Vegetable Bouillon
1 eggplant, sliced into 1 cm thick rounds
1/2 cup (125 mL) balsamic vinegar
2 Tbsp. (30 mL) finely chopped onion
2 cloves garlic, finely chopped
1/2 tsp. (2 mL) sugar
2 large tomatoes, sliced
4 ounces (125 g) fresh mozzarella cheese, thinly sliced
1/4 cup (60 mL) very thinly sliced fresh basil leaves

Combine 1 Tbsp. (15 mL) olive oil with Knorr® Concentrated Vegetable Bouillon. Lightly brush mixture onto eggplant. Grill or broil, turning frequently, until tender; cool.
Meanwhile, bring vinegar, onion and garlic to a boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is reduced by half, about 15 minutes. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1 Tbsp. (15 mL) olive oil. Cool to room temperature.
Alternately layer eggplant, tomatoes and cheese on serving platter. Sprinkle with basil, then drizzle balsamic reduction.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	150.0
Calcium (g)	93.0 mg
Carbohydrates (g)	13.0 g
Fat (g)	10.0 g
Fiber (g)	3.0 g
Iron (g)	1.0 mg
Potassium (g)	394.0 mg
Protein (g)	5.0 g
Saturated Fat (g)	3.5 g
Sodium (g)	160.0 mg
Sugar (g)	8.0 g
Trans Fat (g)	0.0 g