Grilled Tomato Eggplant (Printable Version)

Mediterranean grilled eggplant and tomatoes with garlic herb marinade, ready in 30 minutes.

# Ingredient List:

01 - 2 medium eggplants, sliced into 1/2-inch rounds

02 - 3 large ripe tomatoes, sliced into 1/2-inch rounds

03 - 3 tbsp olive oil

04 - 2 cloves garlic, minced

05 - 1 tsp dried oregano

06 - 1/2 tsp sea salt

07 - 1/4 tsp freshly ground black pepper

08 - 2 tbsp fresh basil leaves, chiffonade

09 - 1 tbsp balsamic glaze

01 - Preheat a grill or grill pan to medium-high heat.

02 - In a small bowl, combine olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Mix until well blended.

03 - Brush both sides of the eggplant and tomato slices generously with the prepared marinade using a basting brush.

04 - Place eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with distinct grill marks.

05 - Grill tomato slices for approximately 2 minutes per side until just softened but still holding their shape.

06 - Arrange grilled eggplant and tomato slices on a serving platter, alternating between the two in overlapping layers.

07 - Drizzle with balsamic glaze and sprinkle with fresh basil chiffonade. Serve warm or at room temperature.

01 -

The contrast between silky, caramelized eggplant and barely cooked, jammy tomatoes is genuinely addictive.
It requires almost zero prep and delivers big Mediterranean flavor with ingredients you probably already have.

02 -

Under salted eggplant tastes flat on the grill, so be bold with seasoning both the slices and the marinade.
If your grill is not hot enough the eggplant will steam instead of char and you will lose that smoky depth entirely.

03 -

Slice the eggplant uniformly thick because thin pieces collapse and thick ones stay raw in the center.
Let the grilled vegetables rest for five minutes before serving so the juices settle and each bite is flavorful rather than watery.