Grilled Tomato and Eggplant (Printable Format)

Smoky grilled eggplant and ripe tomatoes drizzled with balsamic glaze and fresh basil.

# What You Need:

→ Vegetables

01 - 2 medium eggplants, sliced into ½-inch rounds
02 - 3 large ripe tomatoes, sliced into ½-inch rounds

→ Marinade

03 - 3 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Garnish

08 - 2 tablespoons fresh basil leaves, cut into chiffonade
09 - 1 tablespoon balsamic glaze

# How-To Steps:

01 - Set a grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - In a small bowl, combine the olive oil, minced garlic, dried oregano, sea salt, and freshly ground black pepper. Stir until well blended.
03 - Using a basting brush, generously coat both sides of each eggplant and tomato round with the marinade mixture.
04 - Place the eggplant slices on the grill and cook for 4 to 5 minutes per side until fork-tender with defined grill marks.
05 - Arrange the tomato slices on the grill and cook for approximately 2 minutes per side, just until softened but still holding their shape.
06 - Transfer the grilled vegetables to a serving platter, layering eggplant and tomato slices in an alternating pattern.
07 - Drizzle with balsamic glaze and scatter the basil chiffonade over the top. Serve immediately while warm or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like summer on a plate even if you are stuck inside with a grill pan in February.
  • The contrast of silky eggplant and barely softened tomatoes is the kind of simplicity that makes guests think you are hiding serious culinary training.
02 -
  • Slice the eggplant uniformly at half inch thickness because uneven slices mean some pieces burn while others stay rubbery and that frustration is avoidable.
  • Salt the eggplant slices and let them sit for fifteen minutes if you have time because drawing out the bitterness changes the entire character of the dish.
03 -
  • Pat the eggplant slices dry after salting them because excess moisture causes steaming instead of grilling and steamed eggplant is a sad disappointment.
  • Let the grill pan smoke slightly before adding the vegetables because that initial blast of heat creates a crust that locks in moisture and flavor.

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