Looking for a delicious and healthy Mediterranean-inspired dish? This Grilled Eggplant with Tomato Salad is exactly what you need. I’ve perfected this recipe to bring out the natural sweetness of grilled eggplant while complementing it with a fresh, vibrant tomato salad that adds the perfect balance of flavors and textures.
Ingredients
For the Grilled Eggplant:
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
For the Tomato Salad:
- 2 cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ small red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and any bitterness. Pat them dry with paper towels afterward.
- While the eggplant is resting, prepare the tomato salad. Combine halved cherry tomatoes, sliced red onion, and torn basil in a bowl. Dress with olive oil and balsamic vinegar, then season with salt and pepper. Let it marinate while you cook the eggplant.
- Mix the olive oil and minced garlic in a small bowl. Brush both sides of the eggplant slices with this mixture and season with salt and pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant slices for 4-5 minutes per side, or until they’re nicely charred and tender when pierced with a fork.
- Arrange the grilled eggplant on a serving platter and top with the marinated tomato salad.
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 will give you the best results.
The eggplant can also be cooked on a grill pan or under the broiler if you don’t have access to an outdoor grill. Just make sure your cooking surface is hot enough to achieve those beautiful char marks.
This dish is best served warm or at room temperature, making it perfect for summer gatherings or meal prep. The tomato salad can be made up to 2 hours in advance, but add the basil just before serving to keep it fresh and vibrant.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, though the eggplant texture is best enjoyed fresh.
Grilled Eggplant with Tomato Salad
Ingredients
- 2 medium eggplants sliced into ½-inch rounds
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cups cherry tomatoes halved
- ¼ cup fresh basil leaves torn
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ½ small red onion thinly sliced
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and any bitterness. Pat them dry with paper towels afterward.
- While the eggplant is resting, prepare the tomato salad. Combine halved cherry tomatoes, sliced red onion, and torn basil in a bowl. Dress with olive oil and balsamic vinegar, then season with salt and pepper. Let it marinate while you cook the eggplant.
- Mix the olive oil and minced garlic in a small bowl. Brush both sides of the eggplant slices with this mixture and season with salt and pepper.
- Preheat your grill to medium-high heat (around 400°F/200°C).
- Grill the eggplant slices for 4-5 minutes per side, or until they're nicely charred and tender when pierced with a fork.
- Arrange the grilled eggplant on a serving platter and top with the marinated tomato salad.
