Grilled Tomato and Eggplant (Print Version)
Smoky grilled eggplant and tomatoes with balsamic, feta, and basil. A Mediterranean summer favorite ready in 35 minutes.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1/2-inch thick rounds
02 - 4 large ripe tomatoes, cut into 1/2-inch thick 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 - 1.75 ounces feta cheese, crumbled (optional)
# How To Make:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
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 - Using a basting brush, coat both sides of each eggplant and tomato slice evenly with the marinade. Allow the vegetables to rest for 10 minutes so the flavors penetrate.
04 - Arrange the eggplant slices on the hot grill. Cook for 4 to 5 minutes per side until tender with visible grill marks. If using red onion, grill the slices alongside the eggplant.
05 - Place the tomato slices on the grill and cook for 2 to 3 minutes per side, just until lightly charred but still holding their shape.
06 - Arrange the grilled eggplant, tomatoes, and red onion in layered stacks on a serving platter. Scatter torn basil leaves and crumbled feta cheese over the top.
07 - Present the dish warm or at room temperature. Pairs well with grilled crusty bread, couscous, or quinoa.
# Expert Tips:
01 -
- The smoky char on the eggplant pairs beautifully with the juicy burst of grilled tomatoes, creating a combination that tastes like summer on a plate.
- It comes together in under 40 minutes with ingredients you probably already have in your kitchen.
02 -
- Eggplant acts like a sponge, so do not be shy with the marinade brush, a thin coat leaves it dry and bitter.
- Tomatoes collapse quickly on high heat, so watch them closely and pull them the moment you see char forming.
03 -
- Sprinkle the eggplant slices lightly with salt and let them sit for 15 minutes before marinating to draw out bitterness and excess moisture.
- A clean, well oiled grill grate prevents sticking better than any nonstick spray ever will.