Caprese-Style Grilled Eggplant Salad
Position rack in centre of oven, then preheat broiler to high.
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.
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.
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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