Grilled Tomato Eggplant (Printable Version)
Tender grilled eggplant and juicy tomatoes with garlic herb marinade, ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 2 medium eggplants, sliced into ½-inch rounds
02 - 3 large ripe tomatoes, sliced into ½-inch rounds
→ Marinade
03 - 3 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons fresh basil leaves, cut into chiffonade
09 - 1 tablespoon balsamic glaze
# Directions:
01 - Set a grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - In a small bowl, combine the olive oil, minced garlic, dried oregano, sea salt, and black pepper. Whisk until evenly blended.
03 - Using a basting brush, generously apply the marinade to both sides of each eggplant and tomato slice, ensuring even coverage.
04 - Place the eggplant rounds on the grill and cook for 4 to 5 minutes per side until tender with distinct grill marks.
05 - Grill the tomato slices for approximately 2 minutes per side, just until softened but still holding their shape.
06 - Layer the grilled eggplant and tomato slices alternately on a serving platter. Drizzle with balsamic glaze and scatter the basil chiffonade over the top before serving.
# Expert Tips:
01 -
- It turns three humble vegetables into something that looks like it came from a seaside taverna.
- Everything cooks in under ten minutes on the grill so you barely break a sweat.
02 -
- If the eggplant slices bend like wet paper they are overcooked and will fall apart on the platter.
- Tomatoes release a lot of water fast so keep them on the grill briefly and move them with a wide spatula.
03 -
- Press the eggplant slices gently with your thumb right off the grill and if they spring back they are perfectly done.
- The balsamic glaze should land in a thin spiral, not a puddle, so use a squeeze bottle or the tines of a fork for control.