Grilled Eggplant Caprese Salad

Grilled Eggplant Caprese Salad

This Grilled Eggplant Caprese Salad dish will have you coming back for more, view the full recipe and cooking instructions here on our website.
  • 15 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 6 People


  • 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

  1. 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.

  2. 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.

  3. Alternately layer eggplant, tomatoes and cheese on serving platter. Sprinkle with basil, then drizzle balsamic reduction.

  1. 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

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