Grilled Tomato Eggplant (Printable Version)

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 Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, combine the olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk until well blended.
03 - Brush both sides of each eggplant and tomato slice generously with the marinade mixture using a basting brush.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with distinct grill marks. Transfer to a plate.
05 - Grill the tomato slices for approximately 2 minutes per side until just softened but still holding their shape.
06 - Arrange the 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 -
  • This dish pulls together in half an hour and tastes like you spent all afternoon over a hot grill.
  • The contrast of smoky charred eggplant against soft, barely cooked tomatoes is genuinely addictive.
02 -
  • Slice the eggplant uniformly thick because thin pieces burn through before they get creamy and thick ones stay spongy in the center.
  • Salt the eggplant rounds and let them sit for fifteen minutes if you have time, because drawing out excess moisture creates a meatier texture on the grill.
03 -
  • Use a basting brush you do not mind staining because garlic oil will haunt that thing forever.
  • Cook the eggplant first while the grill is hottest, then do the tomatoes quickly at the end since they need far less heat.

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