Grilled Tomato Eggplant (Printable Version)
Smoky grilled eggplant and ripe tomatoes with balsamic marinade, basil, and feta for summer dining.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 4 large ripe tomatoes, sliced into 1/2-inch 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)
# Directions:
01 - Preheat an outdoor grill or grill pan over medium-high heat until properly heated.
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, coat both sides of the eggplant and tomato slices evenly with the marinade. Let stand for 10 minutes to absorb the flavors.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with visible grill marks. Grill the red onion slices at the same time, if using.
05 - Grill the tomato slices for 2 to 3 minutes per side, just until lightly charred but still holding their shape.
06 - Arrange the grilled eggplant, tomatoes, and red onion on a serving platter in alternating layers. Sprinkle with torn fresh basil leaves and crumbled feta cheese, if desired.
07 - Serve warm or at room temperature alongside grilled bread, couscous, or quinoa.
# Expert Tips:
01 -
- The balsamic marinade caramelizes on the grill and turns ordinary vegetables into something you will actually crave.
- It works equally well as a centerpiece main dish or a side alongside grilled chicken or fish.
02 -
- Eggplant acts like a sponge so if you skip the rest period the marinade will not penetrate and you will end up with bland slices.
- Tomatoes fall apart fast on high heat so always grill them after the eggplant when the temperature has dipped slightly.
03 -
- Pat the eggplant slices dry after salting them so the marinade adheres instead of sliding off wet surfaces.
- A silicon basting brush lets you lay on more marinade than a traditional brush and nothing sheds into your food.