Grilled Eggplant with Tomato Salad
A delicious and healthy Mediterranean-inspired dish featuring grilled eggplant and a fresh, vibrant 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.