Grilled Tomato Eggplant (Printable)

Smoky grilled eggplant and ripe tomatoes with balsamic herbs, perfect for summer dining.

# 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 properly hot.
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 the eggplant and tomato slices generously with the marinade. Let them stand for 10 minutes to absorb the flavors.
04 - Place eggplant slices on the grill and cook for 4 to 5 minutes per side until tender with visible grill marks. Grill the red onion slices at the same time if using.
05 - Grill tomato slices for 2 to 3 minutes per side, just until lightly charred but still holding their shape.
06 - Layer the grilled eggplant, tomatoes, and red onion on a serving platter. Sprinkle with torn fresh basil leaves and crumbled feta cheese if desired.
07 - Serve warm or at room temperature alongside grilled bread, couscous, or quinoa.

# Expert Tips:

01 -
  • It turns two humble vegetables into something that feels almost indulgent, with barely any effort.
  • The smoky char paired with tangy balsamic and creamy feta creates a flavor combination that people genuinely remember and ask about.
02 -
  • Do not rush the eggplant on the grill, undercooked eggplant has a spongy texture that no amount of feta can rescue.
  • Tomatoes grill much faster than eggplant so always start the eggplant first or you will end up with mushy tomatoes waiting for the eggplant to finish.
03 -
  • Let the assembled platter sit for five minutes before serving so the flavors mingle and the feta softens slightly into the warm vegetables.
  • If your grill grates are wide, place the tomato slices perpendicular to the bars so they do not slip through into the flames.

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