Caprese-Style Grilled Eggplant Salad

Caprese-Style Grilled Eggplant Salad

40-minute recipe Serves 6
Summer salads never have to be boring. Take inspiration from colourful, in-season vegetables and watch magic happen. This grilled eggplant salad is layered with tomato and mozzarella, then drizzled with a balsamic reduction. Garnish with fresh basil for a different take on this popular Italian salad.
40-minute recipe Serves 6

Directions

Prep: 15-minute | Cook: 25-minute
  • 1

    Position rack in centre of oven, then preheat broiler to high.

  • 2

    Combine 1 tbsp oil with bouillon sachet in small bowl. Evenly brush onto both sides of eggplant slices and arrange on a baking sheet. Broil until tender, about 4 to 5 minutes per side.

  • 3

    Meanwhile, combine vinegar, onion and garlic in a small saucepan set over high. Bring to a boil, then reduce heat to medium-low. 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 oil. Cool to room temperature.

  • 4

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

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Last updated: March 5th, 2021

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