Grilled Tomato Eggplant (Printable Version)
Smoky grilled eggplant and tomatoes with balsamic marinade, feta, and fresh basil for summer dining.
# What You'll Need:
→ Vegetables
01 - 2 medium eggplants, sliced into ½-inch rounds
02 - 4 large ripe tomatoes, sliced into ½-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 - ½ teaspoon sea salt
10 - ¼ teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh basil leaves, torn
12 - 1.8 ounces feta cheese, crumbled (optional)
# How To Make It:
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 - Brush both sides of the eggplant and tomato slices generously with the marinade. Let stand for 10 minutes to allow the flavors to absorb.
04 - Place eggplant slices on the hot grill and cook for 4 to 5 minutes per side until tender with distinct grill marks. Grill the red onion slices alongside if using.
05 - Grill 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 in layered stacks on a serving platter. Scatter torn fresh basil and crumbled feta cheese over the top.
07 - Serve warm or at room temperature as a main dish or side.
# Expert Advice:
01 -
- The marinade does double duty, soaking into both vegetables so every layer carries the same bold herbal punch.
- It works hot off the grill or sitting at room temperature two hours later, which makes it the most relaxed dinner party dish you will ever make.
02 -
- Tomatoes cook much faster than eggplant so always start the eggplant first or you will end up with disintegrating tomatoes while waiting for the eggplant to soften.
- Do not move the slices around once they hit the grill because patience is what gives you those beautiful dark grill marks.
03 -
- If your eggplant slices feel spongy when you press them, they are too old and will soak up oil like a sponge instead of grilling cleanly.
- A light coating of marinade is better than a drowning, excess oil causes flare ups on the grill that will char the outside before the inside cooks through.