Grilled Tomato and Eggplant (Print Version)
Smoky grilled eggplant and tomatoes with garlic herb marinade and balsamic glaze finish.
# 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
# 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 slices on the hot grill and cook for 4 to 5 minutes per side until fork-tender with distinct grill marks.
05 - Arrange the tomato slices on the grill and cook for approximately 2 minutes per side until just softened but still holding their shape.
06 - Transfer the grilled vegetables to a serving platter, layering eggplant and tomato slices in an alternating pattern.
07 - Drizzle the balsamic glaze over the arranged vegetables and scatter the fresh basil chiffonade on top. Serve immediately while warm or at room temperature.
# Expert Tips:
01 -
- The marinade is only five ingredients but tastes like something from a seaside taverna.
- It works beautifully as a main for light eaters or as a side next to grilled chicken and fish.
02 -
- Eggplant acts like a sponge and will soak up all your oil if you do not salt it first and pat it dry.
- Tomatoes fall apart on high heat, so keep them on the cooler edge of the grill or pull them a minute early.
03 -
- Pat the salted eggplant completely dry with paper towels before brushing with marinade or you will get steaming instead of charring.
- Warm the balsamic glaze for ten seconds in the microwave so it flows in a thin elegant line rather than a thick glob.