Grilled Eggplant with Tomato and Basil
This Grilled Eggplant with Tomato and Basil is a fresh, flavorful, and healthy recipe perfect for summer! Tender grilled eggplant slices are topped with juicy diced tomatoes, fragrant basil, and a drizzle of olive oil for a light Mediterranean-inspired dish that’s naturally vegan, gluten-free, and ideal for clean eating. Serve it as an appetizer, side dish, or light lunch that’s as beautiful as it is delicious!
Equipment
- Chef’s Knife or Mandoline Slicer: For evenly slicing the eggplant into uniform rounds for consistent grilling.
- Cutting Board: A stable surface to safely slice the eggplant, tomatoes, and basil.
- Grill Pan or Outdoor Grill: To cook the eggplant slices with char marks and smoky flavor.
- Mixing Bowl: For tossing the diced tomatoes with olive oil, salt, and chopped basil.
- Silicone Basting Brush: To lightly coat the eggplant slices with olive oil before grilling.
- Tongs: For flipping the eggplant slices easily and safely while grilling.
Ingredients
- 2 Medium eggplants, sliced into 1/2 inch rounds
- 3 Ripe tomatoes, sliced
- 1 Bunch of fresh basil leaves
- 2 Cloves of garlic, minced
- 1/4 Cup Olive oil, plus extra for brushing
- Salt and black pepper to taste
- 1/2 Cup Crumbled feta or fresh mozzarella (optional)
- Balsamic glaze for drizzling (optional)
Instructions
- Prep the Eggplant:Start by preheating your grill to a medium-high heat. Brush both sides of the eggplant slices with olive oil and season them with salt and pepper. This not only adds flavor but also helps prevent sticking to the grill.
- Grill the Eggplant:Place the eggplant slices on the grill. Cook for about 4-5 minutes on each side or until you see beautiful grill marks and the texture is soft and slightly charred. Remove and set aside.
- Prepare the Tomato and Basil Topping:In a bowl, combine the sliced tomatoes, minced garlic, and basil leaves (tear them if they’re large). Drizzle with the 1/4 cup of olive oil, add a pinch of salt and pepper, and toss gently to mix.
- Assemble the Dish:Arrange the grilled eggplant on a serving platter. Top each slice with a spoonful of the tomato-basil mixture. If using cheese, sprinkle it over the top now.
- Final Touches:Drizzle with balsamic glaze for a touch of sweetness and acidity that balances the dish beautifully.
