Grilled Tomato and Eggplant (Printable)
Mediterranean grilled eggplant and tomatoes with garlic, oregano, and balsamic glaze. Ready in 30 minutes.
# What You 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
# Steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, combine 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 the eggplant and tomato slices 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 until just 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 fresh basil chiffonade before serving.
# Expert Advice:
01 -
- The contrast between the silky eggplant and the bright, barely cooked tomatoes is something you will crave once you try it.
- It comes together in under thirty minutes with almost no cleanup, which makes it perfect for lazy weeknights when you still want something beautiful on the plate.
02 -
- Eggplant acts like a sponge and will drink up every drop of oil you give it, so resist the urge to keep brushing on more once the surface is coated.
- Do not move the slices around on the grill because patience is what gives you those dramatic dark grill marks that make the dish look professional.
03 -
- Salt your eggplant slices and let them sit for ten minutes before grilling to draw out excess moisture and prevent any chewy texture.
- Invest in a decent balsamic glaze rather than making your own because the store-bought versions are thick enough to create those gorgeous visible drizzle lines across the platter.