Grilled Eggplant Caprese Salad

Grilled Eggplant Caprese Salad

Category: Entertaining Quick Dishes

  • Recipe serves 6 servings

  • Prep Time 15 min

  • Cook Time 10 min


  • 4 Tbsp. I Can’t Believe It’s Not Butter!® Olive Oil Spread”

  • 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


  • 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.

  • 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.

  • Alternately layer eggplant, tomatoes and mozzarella on serving platter. Top with basil, then drizzle with balsamic reduction.

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