Grilled Tomato Eggplant Dish (Printable)

Mediterranean grilled eggplant and tomatoes with garlic herb marinade, finished with basil and balsamic glaze.

# 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

# How To Make It:

01 - Preheat a grill or grill pan to medium-high heat, approximately 375°F to 400°F.
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, ensuring even coverage.
04 - Place the eggplant slices on the hot grill and cook for 4 to 5 minutes per side until fork-tender with distinct grill marks.
05 - Grill the tomato slices for approximately 2 minutes per side, cooking just until softened without losing their structural integrity.
06 - Arrange the grilled eggplant and tomato slices on a serving platter in alternating overlapping layers for an attractive presentation.
07 - Drizzle with balsamic glaze and scatter the basil chiffonade over the top. Serve immediately while warm or at room temperature.

# Expert Tips:

01 -
  • It tastes like summer on a plate with almost zero effort and ingredients you probably already have.
  • The char from the grill transforms simple vegetables into something that feels genuinely special.
02 -
  • Eggplant acts like a sponge so do not overdo the oil or you will end up with greasy slices that fall apart on the grill.
  • Tomatoes cook much faster than eggplant so always start the eggplant first and add tomatoes later.
03 -
  • Let the sliced eggplant rest with a sprinkle of salt for ten minutes before grilling to remove bitterness and help it absorb less oil.
  • The balsamic glaze is technically optional but honestly you should never skip it because it elevates the entire dish from good to unforgettable.

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