Grilled Tomato Eggplant (Printable)
Mediterranean grilled eggplant and tomatoes with garlic herb marinade and balsamic finish.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 3 large ripe tomatoes, sliced into 1/2-inch rounds
→ Marinade
03 - 3 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons fresh basil leaves, chiffonade
09 - 1 tablespoon balsamic glaze
# How-To:
01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, minced garlic, dried oregano, sea salt, and black pepper. Stir until well blended.
03 - Using a basting brush, generously coat both sides of each eggplant and tomato slice with the marinade mixture.
04 - Place eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with distinct grill marks.
05 - Grill tomato slices for approximately 2 minutes per side until just softened but still holding their shape.
06 - Arrange grilled eggplant and tomato slices on a serving platter in alternating layers. Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.
# Expert Tips:
01 -
- It turns three humble vegetables into something that looks like it came from a seaside taverna.
- Cleanup is almost nonexistent since the grill does all the work.
02 -
- Eggplant acts like a sponge and will soak up every drop of oil if your grill is not hot enough, so be patient during preheating.
- Tomatoes fall apart quickly, so always grill them after the eggplant when your attention is fully available.
03 -
- Press the eggplant slices gently with your thumb to test doneness because they should yield like a ripe avocado, not feel spongy or resistant.
- Room temperature tomatoes grill more evenly than cold ones straight from the refrigerator.