Grilled Tomato Eggplant (Print)

Smoky grilled eggplant and tomatoes with balsamic marinade, fresh basil, and optional feta for a Mediterranean summer meal.

# What You Need:

→ Vegetables

01 - 2 medium eggplants, sliced into 1/2-inch rounds
02 - 4 large ripe tomatoes, sliced into 1/2-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 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Garnish

11 - 2 tablespoons fresh basil leaves, torn
12 - 1.8 ounces feta cheese, crumbled (optional)

# How To Make It:

01 - Preheat an outdoor grill or grill pan over medium-high heat until it reaches approximately 400°F.
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 each eggplant and tomato slice generously with the marinade using a basting brush. Allow the vegetables to rest for 10 minutes so the flavors penetrate.
04 - Place the eggplant slices directly on the grill grates. Cook for 4 to 5 minutes per side until fork-tender with distinct grill marks. Grill the red onion slices alongside if using.
05 - Arrange the tomato slices on the grill and cook for 2 to 3 minutes per side until lightly charred but still holding their shape. Avoid overcooking to prevent them from falling apart.
06 - Arrange the grilled eggplant, tomatoes, and red onion in layered stacks on a serving platter. Scatter torn fresh basil leaves over the top and sprinkle with crumbled feta cheese if desired.
07 - Present the dish warm or at room temperature. It pairs well with grilled crusty bread, couscous, or quinoa, and complements a crisp Sauvignon Blanc.

# Expert Tips:

01 -
  • The smoky char on the eggplant paired with burst-in-your-mouth tomatoes will ruin restaurant versions for you forever.
  • It comes together in about half an hour with almost zero cleanup, which means more time on the patio with a glass of wine.
  • Even the most devoted meat eaters at your table will go back for seconds without complaint.
02 -
  • Do not skip salting the eggplant, I tried once in a hurry and the texture was unpleasantly spongy and the flavor had a sharp edge that no amount of feta could fix.
  • Keep the tomatoes on the grill for the shortest time possible because thirty seconds too long turns them into sauce, which is delicious but not what we are making here.
03 -
  • Make double the marinade and use half as a finishing drizzle after grilling because the raw garlic and vinegar will brighten everything up like a squeeze of lemon.
  • Eggplant is ready to flip when it releases from the grate naturally, forcing it means it is not done yet and will tear.

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