Grilled Tomato and Eggplant (Printable)
Mediterranean grilled eggplant and tomatoes with garlic, herbs, and balsamic glaze. Ready in 30 minutes.
# What You’ll 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, chiffonade
09 - 1 tablespoon balsamic glaze
# Directions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper until well combined.
03 - Using a basting brush, generously coat both sides of each eggplant and tomato slice with the marinade mixture.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until tender and distinct grill marks appear.
05 - Grill the tomato slices for approximately 2 minutes per side until just softened but still holding their shape.
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 Advice:
01 -
- It tastes like something you would order at a tiny seaside restaurant in Greece, but it comes together with almost no effort.
- The contrast of smoky eggplant and burst in your mouth tomatoes makes each bite feel layered and complete without needing a sauce.
02 -
- Eggplant acts like a sponge so if you skip the salt and drain step you may end up with oily soggy slices instead of beautifully charred ones.
- Tomatoes can fall apart fast on the grill, so watch them closely and flip the moment you see the skins starting to blister.
03 -
- Let the grill get genuinely hot before adding vegetables because a proper sear locks in flavor and prevents sticking.
- Make extra marinade and brush it on while the vegetables are still warm so they absorb even more of that garlicky oregano goodness.