Grilled Eggplant with Tomato and Basil
Elevate your summer grilling with our Grilled Eggplant with Tomato and Basil recipe, perfect for any BBQ or family dinner. This simple, healthy recipe brings together the fresh flavors of the season with deliciously grilled eggplant, ripe tomatoes, and aromatic basil. Packed with tips and variations, this dish is customizable and sure to impress. Visit Satisfy Your Cravings to discover how easy and satisfying vegetarian grilling can be!
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.