Mixed Greens With Grilled Eggplant And A Balsamic Reduction Recipe

Name: Mixed Greens With Grilled Eggplant And A Balsamic Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR SAUCE; 1 bottle Balsamic Vinegar; 1/4 cups Sugar; For Salad; 1 whole Eggplant, Medium; 1 package Fresh Mozzarella; 1 package Spring Greens; Olive Oil; Salt And Pepper, to taste; Chicken (optional)

Servings: persons

1
Dressing:
2
In a small saucepan combine vinegar and sugar and bring to a boil. Boil until sauce is reduced by half. Pour into a squeeze bottle and refrigerate until chilled.
3
Salad:
4
Preheat broiler on your oven. Slice eggplant into 1/4 inch slices. Brush lightly with olive oil. Add salt and pepper to taste and grill until tender on a grill pan or an outdoor grill. Set aside and top with a slice of fresh mozzarella cheese. Broil until cheese is melted and starts to bubble and brown. Remove from oven and allow to cool.
5
On a plate arrange mixed greens and flowers and top with a slice of eggplant. Dress lightly with the balsamic reduction and enjoy.
6
For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR SAUCE, 1 bottle Balsamic Vinegar, 1/4 cups Sugar, For Salad, and more.

Yes, Mixed Greens With Grilled Eggplant And A Balsamic Reduction falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mixed Greens With Grilled Eggplant And A Balsamic Reduction

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