Grilled Tomato and Eggplant (Print Version)
Smoky grilled eggplant and tomatoes with balsamic herbs, perfect for summer dining.
# What You 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)
# Directions:
01 - Preheat an outdoor grill or grill pan over medium-high heat until evenly hot.
02 - In a small 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 them 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 distinct grill marks. Grill the red onion slices alongside 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 in layered stacks on a serving platter. Sprinkle with torn fresh basil and crumbled feta cheese if desired.
07 - Serve warm or at room temperature as a main dish or side.
# Insider Tips:
01 -
- The smoky balsamic marinade transforms simple vegetables into something guests genuinely crave, even the meat eaters.
- It comes together in about half an hour with zero fuss and almost no cleanup, which is basically a summer miracle.
02 -
- Slicing the eggplant too thin is the fastest way to end up with something leathery instead of luscious, so stick to half inch rounds.
- Letting the marinated vegetables sit for the full ten minutes makes a noticeable difference in flavor penetration.
03 -
- Salt the eggplant slices lightly and let them rest for fifteen minutes before marinating to draw out bitterness, then pat them dry with a paper towel.
- The tomatoes only need a gentle touch on the grill because overcooking them turns a beautiful slice into a slippery mess.