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

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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.