Looking for a delicious and healthy Mediterranean-inspired dish? This Grilled Eggplant with Tomato and Basil recipe combines simple, fresh ingredients to create a stunning side dish or vegetarian main course. I’ve perfected this recipe through countless summer gatherings, and it never fails to impress both vegetarians and meat-lovers alike.
Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- 4 ripe tomatoes, diced
- 1 cup fresh basil leaves, roughly torn
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup freshly grated Parmesan cheese
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit on paper towels for 30 minutes. This draws out excess moisture and any bitterness.
- While waiting, prepare the tomato topping. Mix diced tomatoes, torn basil, minced garlic, 2 tablespoons olive oil, and balsamic vinegar in a bowl. Season with salt and pepper, then set aside to let the flavors meld.
- Pat the eggplant slices dry with paper towels and brush both sides with remaining olive oil.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the eggplant slices for 4-5 minutes per side, until they develop nice grill marks and become tender.
- Arrange the grilled eggplant on a serving platter and top with the tomato-basil mixture.
- If using, sprinkle with Parmesan cheese while the eggplant is still warm.
Cook Time and Serving Size
Prep Time: 40 minutes (including salting time)
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4-6 as a side dish
Recipe Notes
Don’t skip the salting step – it’s crucial for achieving the perfect texture. If you’re short on time, you can reduce the salting time to 15 minutes, but the full 30 minutes yields the best results.
The tomato mixture can be prepared up to 2 hours in advance and kept at room temperature, which actually helps the flavors develop more fully. Just don’t add the basil until right before serving to keep it fresh and bright.
If you don’t have a grill, you can use a grill pan or broil the eggplant in your oven. When broiling, keep a close eye on the slices as they can go from perfectly cooked to burnt quite quickly.
This dish is best served warm or at room temperature, making it perfect for summer gatherings or meal prep. Leftovers will keep in the refrigerator for up to 2 days, though the basil may darken slightly.
Grilled Eggplant with Tomato and Basil
Ingredients
- 2 large eggplants sliced into ½-inch rounds
- 4 ripe tomatoes diced
- 1 cup fresh basil leaves roughly torn
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: ¼ cup freshly grated Parmesan cheese
Instructions
- Start by salting your eggplant slices generously on both sides and let them sit on paper towels for 30 minutes. This draws out excess moisture and any bitterness.
- While waiting, prepare the tomato topping. Mix diced tomatoes, torn basil, minced garlic, 2 tablespoons olive oil, and balsamic vinegar in a bowl. Season with salt and pepper, then set aside to let the flavors meld.
- Pat the eggplant slices dry with paper towels and brush both sides with remaining olive oil.
- Preheat your grill to medium-high heat (around 400°F).
- Grill the eggplant slices for 4-5 minutes per side, until they develop nice grill marks and become tender.
- Arrange the grilled eggplant on a serving platter and top with the tomato-basil mixture.
- If using, sprinkle with Parmesan cheese while the eggplant is still warm.
