Grilled Eggplant Caprese Salad Recipe serves: 6
Prep Time 15 min
Cook Time 10 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 220
Calories from Fat 130
Total Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 120 mg
Total Carbs 12 g
Dietary Fiber 4 g
Sugars 7 g
Protein 8 g
Vitamin A 25 %
Vitamin C 20 %
Calcium 25 %
Iron 4 %

Grilled Eggplant Caprese Salad


  • 4 Tbsp. I Can't Believe It's Not Butter!® made with Olive Oil Spread, divided
  • 1 medium eggplant, sliced into 1/4-inch-thick rounds
  • 1/2 cup balsamic vinegar
  • 2 Tbsp. finely chopped onion
  • 2 cloves garlic
  • 1/2 tsp. sugar
  • 2 large tomatoes, sliced
  • 8 ounces fresh mozzarella cheese, sliced
  • 1/4 cup very thinly fresh basil leaves


  1. Microwave 3 tablespoons I Can't Believe It's Not Butter!® 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.
  2. 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 Spread. Cool to room temperature.
  3. Alternately layer eggplant, tomatoes and mozzarella on serving platter. Top with basil, then drizzle with balsamic reduction.
  • Time Saving Tip: Make this delicious salad even quicker by substituting 1/4 balsamic vinaigrette dressing for the balsamic reduction.
  • Tip: Also Terrific with I Can't Believe It's Not Butter!® Spread.

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