Grilled Tomato and Eggplant (Print version)
Smoky grilled eggplant and tomatoes with garlic herb marinade and balsamic drizzle. 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 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
# Cooking steps:
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 slice with the marinade mixture.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with distinct grill marks.
05 - Grill the tomato slices for about 2 minutes per side until just softened but still holding their shape.
06 - Arrange the grilled eggplant and tomato slices on a serving platter in alternating layers. Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.
# Tips from flavorandfeast:
01 -
- Eggplant turns creamy and smoky on the grill while tomatoes soften into something almost sweet and jammy.
- Its one of those dishes that looks like you tried hard but honestly takes almost no effort.
02 -
- Sweat the eggplant slices with salt for fifteen minutes if yours has large seeds because it prevents bitterness and keeps the texture firm.
- Do not move the slices around once you set them on the grill because patience is the only way to get those beautiful dark grill marks.
03 -
- Use a pastry brush instead of a silicone basting brush because it coats the vegetables more evenly and soaks up the garlic.
- Start checking the eggplant a minute early because every grill runs differently and one minute too long turns creamy into mushy.