Grilled Tomato and Eggplant (Printable Version)
Mediterranean grilled eggplant and tomatoes with garlic herb marinade and balsamic glaze finish.
# 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
# Directions:
01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper until well combined.
03 - Using a basting brush, generously coat both sides of each eggplant and tomato slice with the marinade mixture, ensuring even coverage.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with visible grill marks.
05 - Grill the tomato slices for approximately 2 minutes per side until just softened but still holding their shape.
06 - Transfer the grilled eggplant and tomato slices to a serving platter, alternating layers. Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.
# Expert Hints:
01 -
- The smoky char on the eggplant paired with the burst of warm tomato juice creates a flavor combo that tastes like it took hours but barely takes thirty minutes.
- It is naturally vegan and gluten free so you can serve it at nearly any gathering without a second thought.
02 -
- Eggplant soaks up oil fast so brush quickly and do not let the slices sit too long before hitting the grill or they turn greasy.
- Once I flipped the tomatoes too roughly and they fell through the grill grates so use a wide spatula or tongs with a gentle hand.
03 -
- Slice the eggplant slightly thicker than half an inch if yours are very large because thin rounds of big eggplant cook down to nothing and you lose the meaty texture.
- A squeeze of lemon juice over the finished plate right before serving brightens every single flavor and makes the smokiness pop.