Grilled Tomato and Eggplant (Printable)

Smoky grilled eggplant and tomato slices drizzled with balsamic and fresh basil. Mediterranean summer side in 30 minutes.

# What You'll 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

# Directions:

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. Stir until well blended.
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 grill and cook for 4 to 5 minutes per side until tender and prominent grill marks appear.
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, alternating layers for an attractive presentation.
07 - Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.

# Expert Tips:

01 -
  • The smoky char on the eggplant paired with the burst of warm tomato juice creates a flavor combination that feels almost too easy to be this good.
  • It works beautifully as a light main or a side dish, and nobody will guess it took less than thirty minutes from start to finish.
02 -
  • Salty eggplant slices too far in advance and they will flood your grill with liquid, so brush and grill promptly for the best texture.
  • Overripe tomatoes will collapse on the grill into a soupy situation that still tastes wonderful but looks nothing like the layered platter you imagined.
03 -
  • Salt the eggplant slices lightly and let them rest for ten minutes before marinating to draw out bitterness, then pat them dry with a paper towel.
  • The balsamic glaze is optional but a single drizzle across the top before serving elevates the dish from simple side to dinner party centerpiece.

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