Grilled Tomato Eggplant (Printable Version)
Smoky grilled eggplant and tomatoes with balsamic herb marinade, perfect for summer dining.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 4 large ripe tomatoes, sliced into 1/2-inch rounds
03 - 1 small red onion, thinly sliced (optional)
→ Marinade
04 - 3 tablespoons olive oil
05 - 2 tablespoons balsamic vinegar
06 - 2 garlic cloves, finely minced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh basil leaves, torn
12 - 1.8 ounces feta cheese, crumbled (optional)
# How To Make:
01 - Preheat an outdoor grill or grill pan over medium-high heat until properly heated.
02 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, sea salt, and black pepper until well combined.
03 - Brush both sides of the eggplant and tomato slices generously with the marinade. Let stand for 10 minutes to allow the flavors to penetrate.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with visible grill marks. Grill the red onion slices alongside if using.
05 - Grill the tomato slices for 2 to 3 minutes per side until lightly charred but still holding their shape.
06 - Arrange the grilled eggplant, tomatoes, and red onion on a serving platter. Scatter torn basil leaves and crumbled feta cheese over the top.
07 - Serve warm or at room temperature as a main dish or side.
# Expert Advice:
01 -
- The smoky char on the vegetables transforms simple ingredients into something that tastes like it came from a restaurant kitchen.
- It comes together in about half an hour with barely any cleanup, which means more time outside and less time at the sink.
02 -
- Do not skip the resting time after brushing on the marinade because those ten minutes are when the eggplant stops being spongy and starts becoming flavorful.
- Keep the grill at medium high rather than blazing hot or the tomatoes will collapse into a mess before you can flip them.
03 -
- Slice the eggplant evenly so every piece cooks at the same rate and you are not stuck pulling some off early while others are still raw in the middle.
- Use a basting brush rather than pouring the marinade on, which gives you more control and prevents oil from dripping into the flames.