Grilled Tomato Eggplant (Printable)

Mediterranean grilled eggplant and tomatoes with garlic, oregano, 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, cut into chiffonade
09 - 1 tablespoon balsamic glaze

# Directions:

01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and 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 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 about 2 minutes per side until just softened but still holding their shape.
06 - Arrange the 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.

# Expert Hints:

01 -
  • It turns four basic vegetables into something that tastes like it came from a seaside taverna.
  • The marinade does all the heavy lifting so you barely have to think once the grill is hot.
  • It works hot, warm, or room temperature, which means zero stress about timing.
02 -
  • Eggplant acts like a sponge so slice it uniformly and brush the oil on right before grilling, not ahead of time.
  • If your tomatoes are very juicy, pat the slices dry with a paper towel before oiling or they will slide around on the grates.
03 -
  • Press the eggplant slices gently with your thumb right after flipping, if they spring back they need another minute.
  • The best tomatoes for this are slightly firm and barely yielding because overly ripe ones collapse on the grill.

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