Heirloom Tomato Salad With Smoky Eggplant Bacon and Garlicky Brazil Nuts | VegNews

Ingredients

• 5 cups mini heirloom tomatoes, cut in half or quartered
• 1 red onion, sliced into thin rings
• 1 teaspoon salt, divided
• ⅓ cup mature balsamic vinegar, divided
• 1 large eggplant, small diced
• 3 tablespoons olive oil, divided 
• 1 teaspoon smoked paprika
• ½ teaspoon smoked salt
• ⅛ teaspoon black pepper
• 8 sprigs fresh basil
• 2 garlic cloves, peeled and finely sliced
• ¾ cup Brazil nuts, chopped
• ½ teaspoon sweet paprika
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup 
• 1 red onion