Grilled Tomato and Eggplant (Printable Version)
Tender grilled eggplant and juicy tomatoes with herbs and balsamic glaze. A quick Mediterranean favorite.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, sliced into ½-inch rounds
02 - 3 large ripe tomatoes, sliced into ½-inch rounds
→ Marinade
03 - 3 tablespoons extra virgin olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon sea salt
07 - ¼ 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, 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 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, just until 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 basil chiffonade before serving.
# Helpful Hints:
01 -
- It tastes like summer on a plate with almost zero effort.
- The marinade works on nearly any vegetable you have handy.
02 -
- Wet eggplant sticks to grates fiercely, so pat slices completely dry before brushing with oil.
- Tomatoes can fall apart fast if your grill runs hot, so watch them like a hawk.
03 -
- A sprinkle of crumbled feta on top transforms this into something richer for non vegan guests.
- Pinch of red pepper flakes in the marinade adds a gentle heat that balances the sweetness of grilled tomatoes perfectly.