Grilled Tomato Eggplant (Printable)
Smoky grilled eggplant and charred tomatoes with balsamic marinade, fresh basil and crumbled feta.
# What You’ll Need:
→ Vegetables
01 - 2 medium eggplants, cut into 1/2-inch thick rounds
02 - 4 large ripe tomatoes, cut into 1/2-inch thick rounds
03 - 1 small red onion, thinly sliced (optional)
→ Marinade
04 - 3 tablespoons olive oil
05 - 2 tablespoons balsamic vinegar
06 - 2 garlic cloves, finely minced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh basil leaves, torn
12 - 1.8 ounces feta cheese, crumbled (optional)
# How To Make:
01 - Preheat an outdoor grill or grill pan over medium-high heat until hot.
02 - In a small mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, 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. Let the vegetables rest for 10 minutes to absorb the flavors.
04 - Place the eggplant slices on the hot grill and cook for 4 to 5 minutes per side until tender with visible grill marks. Grill the red onion slices alongside if using.
05 - Grill the tomato slices for 2 to 3 minutes per side until lightly charred but still holding their shape.
06 - Arrange the grilled eggplant, tomatoes, and red onion slices in alternating layers on a serving platter. Scatter torn basil leaves and crumbled feta cheese over the top.
07 - Serve warm or at room temperature as a main dish or side.
# Expert Advice:
01 -
- The smoky char on the eggplant paired with barely grilled tomatoes tastes like summer decided to show off.
- It takes almost no effort but looks like you spent hours, which is the best kind of cooking.
02 -
- Eggplant acts like a sponge and will absorb all your oil if you are not careful, so brush it on rather than pouring.
- Tomatoes fall apart fast on high heat, so watch them like a hawk and pull them the second you see char marks.
03 -
- Let the grilled vegetables rest for five minutes before serving so the juices redistribute and every bite is flavorful.
- A final drizzle of your best olive oil right before serving is the secret that makes people ask for the recipe.