Grilled Tomato Eggplant (Printable)
Mediterranean grilled eggplant and tomatoes with garlic olive oil marinade and fresh basil garnish.
# What You'll 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 Make It:
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 freshly ground black pepper. Mix well.
03 - Brush both sides of the eggplant and tomato slices evenly with the marinade mixture using a basting brush.
04 - Place eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with visible 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 Hacks:
01 -
- It tastes like something you would order at a tiny seaside restaurant in Greece but takes almost zero effort.
- The leftovers, if you have any, make an incredible sandwich filling the next day.
02 -
- Slice the eggplant uniformly at exactly half an inch or some pieces will burn while others stay rubbery.
- Salt the eggplant rounds and let them sit for ten minutes before grilling to draw out bitter juices and improve texture dramatically.
03 -
- Let the grilled vegetables rest for five minutes before serving so the juices redistribute and every bite is flavorful.
- Make double the marinade and use half as a dipping sauce on the side for people who want more punch.