Grilled Eggplant Caprese Salad
- 4 tablespoons i can't believe it's not butter! made with olive oil spread
- 1 eggplant medium, sliced into 1/4-inch-thick rounds
- 1/2 cup balsamic vinegar
- 2 tablespoons yellow onion
- 2 cloves garlic finely chopped
- 1/2 teaspoon sugar
- 2 tomatoes
- 8 ounces fresh mozzarella cheese
- 1/4 cup fresh basil leaves very thinly sliced
- Microwave 3 tablespoons I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in small microwave-safe bowl at HIGH 30 seconds or until melted. Evenly brush onto both sides of eggplant slices. Grill or broil, turning frequently, until tender; cool.
- Meanwhile, bring vinegar, onion and garlic to a boil in 1-quart saucepan over medium-high heat. 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 remaining 1 tablespoon Mediterranean Blend. Cool to room temperature.
- Alternately layer eggplant, tomatoes and mozzarella on serving platter. Top with basil, then drizzle with balsamic reduction.
butter, eggplant medium, balsamic vinegar, yellow onion, garlic, sugar, tomatoes, mozzarella cheese, fresh basil
Taken from www.yummly.com/recipe/Grilled-eggplant-caprese-salad-298864 (may not work)