Grilled Tomato and Eggplant (Print View)
Mediterranean grilled eggplant and tomatoes with garlic marinade 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, cut into chiffonade
09 - 1 tablespoon balsamic glaze
# How-To Steps:
01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, combine the olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Whisk until well blended.
03 - Using a basting brush, generously coat 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 to 5 minutes per side until fork-tender and prominent grill marks appear. Transfer to a platter.
05 - Arrange the tomato slices on the grill. Cook for approximately 2 minutes per side until just softened but still holding their shape. Transfer to the platter.
06 - Arrange the grilled eggplant and tomato slices on a serving platter in alternating layers. Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade before serving.
# Expert Hints:
01 -
- It requires zero complicated techniques and tastes like something you would order at a seaside taverna.
- The contrast between silky eggplant and barely cooked tomatoes is the kind of magic that happens when you let ingredients speak for themselves.
02 -
- Eggplant acts like a sponge and will soak up every drop of oil you give it, so brush rather than pour if you want to avoid a greasy result.
- Tomatoes should go on the grill last because they need barely any time and turn to mush if they sit around waiting for the eggplant to finish.
03 -
- Salt the eggplant slices and let them sit for fifteen minutes before grilling to draw out moisture, then pat them dry and brush with the marinade for a creamier interior and crisper exterior.
- Rotate each slice forty five degrees halfway through cooking on each side to get those beautiful crosshatch grill marks that make the dish look restaurant worthy.