GRILLED EGGPLANT CAPRESE SALAD

 4 tbsp plus 1/4 cup garlic extra-virgin olive oil
 1 medium eggplant, sliced into 1/4-inch thick rounds
 0.50 cup balsamic vinegar
 2 tbsp onion, finely chopped
 0.50 tsp sugar
 2 large tomatoes, sliced
 8 oz fresh mozzarella cheese, sliced
 0.25 cup fresh basil leaves, thinly sliced
1

Brush both sides of the eggplant slices with the garlic oil.

2

Grill or broil, turning frequently until tender; cool.

3

In 1-quart non-stick saucepan bring vinegar and onion to a boil over high heat.

4

Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in the remaining ¼ cup olive oil. Cool to room temperature.

5

On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction

Ingredients

 4 tbsp plus 1/4 cup garlic extra-virgin olive oil
 1 medium eggplant, sliced into 1/4-inch thick rounds
 0.50 cup balsamic vinegar
 2 tbsp onion, finely chopped
 0.50 tsp sugar
 2 large tomatoes, sliced
 8 oz fresh mozzarella cheese, sliced
 0.25 cup fresh basil leaves, thinly sliced

Directions

1

Brush both sides of the eggplant slices with the garlic oil.

2

Grill or broil, turning frequently until tender; cool.

3

In 1-quart non-stick saucepan bring vinegar and onion to a boil over high heat.

4

Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in the remaining ¼ cup olive oil. Cool to room temperature.

5

On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction

GRILLED EGGPLANT CAPRESE SALAD

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