Grilled Eggplant Caprese Salad

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  • 4 Tbsp plus 1/4 cup garlic extra-virgin olive oil
  • 1 medium eggplant, sliced into 1/4-inch thick rounds
  • 1/2 cup balsamic vinegar
  • 2 Tbsp onion, finely chopped
  • 1/2 tsp sugar
  • 2 large tomatoes, sliced
  • 8 oz fresh mozzarella cheese, sliced
  • 1/4 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 ΒΌ 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
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