Grilled Tomato and Eggplant (Printable)
Smoky grilled eggplant and tomato slices with garlic herb marinade and balsamic glaze finish.
# 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 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Garnish
08 - 2 tbsp fresh basil leaves, chiffonade
09 - 1 tbsp balsamic glaze
# How to make it:
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. Mix well until evenly blended.
03 - Using a basting brush, generously brush both sides of each eggplant and tomato slice with the marinade mixture, ensuring even coverage.
04 - Place the eggplant slices on the preheated grill. Cook for 4–5 minutes per side until tender and deep grill marks appear.
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, alternating layers. Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.
# Expert Tips:
01 -
- It tastes like summer on a plate with almost zero effort and only a handful of ingredients.
- The grill does all the heavy lifting so you can stay outside and enjoy the evening instead of being stuck at the stove.
02 -
- Eggplant acts like a sponge so do not be shy with the oil or you will end up with dry, leathery slices.
- Tomatoes cook much faster than eggplant so always start the eggplant first or you will have mushy tomatoes waiting.
03 -
- Sprinkle the eggplant slices with salt and let them sit for ten minutes before grilling to draw out bitterness and ensure a creamier result.
- A pinch of red pepper flakes in the marinade transforms the whole dish into something with a sneaky, addictive warmth.