Grilled Tomato Eggplant (Printable)
Mediterranean grilled eggplant and tomatoes with garlic herb marinade, ready in 30 minutes.
# What goes in:
→ 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 extra-virgin 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, cut into 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 black pepper until well combined.
03 - Using a basting brush, generously coat both sides of each eggplant and tomato round with the marinade mixture.
04 - Place the eggplant slices on the hot grill and cook for 4 to 5 minutes per side until tender with distinct 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 Advice:
01 -
- It coaxes depth out of five humble ingredients and a hot grill in under half an hour.
- The alternating layers of eggplant and tomato look like you tried much harder than you did.
02 -
- Eggplant acts like a sponge so if your oil pool vanishes after brushing the first side you need more on the brush, not less.
- Room temperature tomatoes grill more evenly than cold ones straight from the fridge.
03 -
- Press the eggplant slices gently with a spatula right after placing them on the grill to ensure full contact and those restaurant-quality marks.
- Make extra marinade and keep it in the fridge because you will want it on everything from bread to roasted potatoes by the end of the week.