Grilled Tomato Eggplant (Print Page)
Mediterranean grilled eggplant and tomatoes with garlic, olive oil, 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
# 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 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 fork-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 - Arrange the grilled eggplant and tomato slices on a serving platter in alternating layers. Drizzle with balsamic glaze and finish with the basil chiffonade.
# Expert Tips:
01 -
- It converts two humble summer vegetables into something that tastes like it took far more effort than thirty minutes.
- The balsamic glaze drizzle at the end makes it look restaurant worthy with almost zero technique required.
02 -
- Slice the eggplant uniformly at a half inch thickness because thin rounds burn before the center cooks and thick rounds stay rubbery on the inside.
- Salt the eggplant slices and let them sit for ten minutes before marinating if you notice excess moisture beading on the surface.
03 -
- Press the eggplant gently with tongs instead of poking or cutting it to check doneness because piercing lets juices escape and dries out the flesh.
- Warm the balsamic glaze for ten seconds in the microwave so it flows in thin elegant lines rather than clumping in thick blobs.