This Grilled Eggplant with Tomatoes is the perfect summer appetizer or side dish that’s vegetarian and takes only 40 minutes.
If you’re looking for a fresh way to use summer eggplant, this grilled eggplant with tomatoes is one of my favorite seasonal appetizers or side dishes. Thick slices of eggplant are grilled until lightly smoky and topped with a tomato mixture made with capers, basil, and sweet roasted garlic.
It has many of the flavors of a classic bruschetta, but with grilled eggplant standing in for the bread. The Mediterranean-inspired combination of tomatoes, basil, capers, and roasted garlic makes the most of summer produce and comes together with just a handful of ingredients.
What really brings the dish together is a sprinkle of toasted breadcrumbs that add crunch and texture to every bite. The finished dish feels elegant enough for entertaining but simple enough for a weeknight dinner. It’s truly restaurant-quality cooking that’s extremely easy to make right at home.
If you love this eggplant appetizer, you’ll love my Fried Eggplant Sandwich and my Cocotte Eggplant Parmesan.
Why You’ll Love This Recipe
- Great way to use summer eggplant and tomatoes. This recipe is best served with sweet summer tomatoes and in-season eggplant.
- Perfect for entertaining. This dish work appetizer, side dish, or light vegetarian dinner.
- Impressive presentation with minimal effort. Between the roasted garlic, colorful sweet tomatoes and grilled eggplant, this recipe looks beautiful, but really comes together in less than 40 minutes.
- Naturally vegetarian and easy to customize. This recipe is a great vegetarian option, but could easily be customized or served alongside a protein. We like to serve it scooped onto toasted sourdough bread.
Ingredients
- Eggplant: Grilling the eggplant gives it a smoky flavor and tender texture that makes it the perfect base for the bruschetta-inspired topping.
- Cherry tomatoes: In season tomatoes add sweetness, freshness, and plenty of juicy flavor to the dish.
- Red wine vinegar: Red wine vinegar adds acidity that brightens the tomatoes and balances the richer ingredients.
- Roasted garlic: Roasted garlic brings a mellow, slightly sweet flavor that blends beautifully with the tomatoes and herbs.
- Capers: Capers provide a salty, briny bite that adds contrast and depth.
- Balsamic glaze: A drizzle of balsamic glaze adds a touch of sweetness and tang that complements the grilled vegetables.
- Breadcrumbs: Toasted breadcrumbs add crunch and texture, giving the dish a restaurant-quality finish.
- Basil: Fresh basil adds a clean, herbaceous flavor that ties together the Mediterranean-inspired ingredients.
- Sourdough bread: Toasted sourdough bread can be served alongside the eggplant for scooping up the tomato mixture and adding an extra layer of crunch.
How to make Grilled Eggplant with Tomatoes
1. Preheat oven to 400°F. Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. Cook for 25-30 min or until garlic is tender.
2. Slice eggplant and season both sides generously with salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture for about 15-20 min.
3. Meanwhile add chopped tomatoes to a bowl. Slice a handful of basil and add tomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine.
4. Preheat grill to 400°F. Drizzle eggplants with olive oil on both sides. Season with salt, pepper and red pepper flakes. Grill for about 5-7 min per side or until eggplant is browned.
5. Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 min or until they start to brown. Add to the top of the tomatoes. Season with balsamic glaze and more basil.
6. Great spooned over sourdough bread.
Expert Tips
- Salt the eggplant beforehand to remove excess moisture. I like to slice the eggplant, salt it, and then layer on a plate with a paper towel in between each layer to help soak up excess moisture. This allows the eggplant to get crispier.
- Use ripe tomatoes for the best flavor. Using ripe, in-season tomatoes works best for this recipe. The sweetness adds so much to the bruschetta on top. If you are making this out of season, I suggest a sweet cherry tomato like this one.
- Do not overcrowd the grill. Add the eggplant with a little space between each one to ensure that they cook evenly and get nice and crispy.
- Add breadcrumbs right before to get that nice crunch. Adding toasted breadcrumbs to this is a nice finishing touch to give this a little crunch.
- Roast extra garlic to serve alongside crusty bread. The eggplant is really good on top of toasted sourdough, and it would be even better with a layer of roasted garlic.
- Best served warm or at room temperature. This recipe is really best right when the eggplant is taken off the grill.
Variations
- Add burrata or mozzarella. Burrata or mozzarella adds a creamy, milky richness that pairs beautifully with the smoky eggplant and marinated tomatoes.
- Swap eggplant for zucchini. Zucchini offers a lighter texture and a more delicate flavor while still providing a great base for the bruschetta-style topping.
- Use toasted nuts instead of breadcrumbs. Toasted pine nuts, almonds, or pistachios add crunch along with a nutty flavor that complements the Mediterranean ingredients.
- Add red pepper flakes for heat. A pinch of red pepper flakes adds a subtle kick that balances the sweetness of the tomatoes and roasted garlic.
- Top with feta cheese for a Mediterranean twist. Crumbled feta adds a salty, tangy flavor that enhances the dish’s Mediterranean-inspired profile.
What to Serve with Grilled Eggplant
Storage
Fridge Storage
This dish is best served when the eggplant is right off the grill. That said, you can store the grilled eggplant and tomato topping separately in airtight containers in the refrigerator for up to 3 days. For the best texture, keep the toasted breadcrumbs separate and sprinkle them on just before serving.
Freezer Instructions
Freezing is not recommended for the assembled dish, as the tomatoes can become watery and the eggplant may lose its texture once thawed. If needed, the grilled eggplant can be frozen on its own for up to 2 months and thawed in the refrigerator before serving.
Make Ahead
The tomato mixture can be prepared up to 1 day in advance and stored in the refrigerator, allowing the flavors to develop. The eggplant can be grilled several hours ahead and kept chilled. When ready to serve, bring everything to room temperature, assemble, and finish with the toasted breadcrumbs and fresh basil.
FAQ
There’s no need to peel the eggplant—the skin becomes tender when grilled and helps the slices hold their shape under the tomato topping.
Yes, if you don’t have a grill, you can roast the eggplant in the oven; it will become tender and caramelized, though it won’t have the same smoky flavor as grilled eggplant.
The classic globe eggplant works best for this recipe because its large, sturdy slices hold up well on the grill and provide the perfect base for the tomato topping.
More Easy Side Dish Recipes
Grilled Eggplant with Tomatoes
Ingredients
Tomato salad:
- 1 1/2 cup sweet cherry tomatoes, sliced
- 1 tbsp Capers
- 2 tbsp Red wine vinegar
- 1/8 cup Chopped basil (plus more for topping)
- 1 head of garlic
- 1/4 cup olive oil
The eggplant:
- 2 large eggplants
- 4 tbsp olive oil
- Sea salt
- Pepper
- Pinch of red pepper flakes
- Drizzle of balsamic glaze (Plus more to finish)
The rest:
- 2 tbsp Toasted breadcrumbs
- Sourdough bread (Optional, for serving)
Instructions
- Preheat oven to 400°F. Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. Cook for 25-30 min or until garlic is tender.
- Slice eggplant and season both sides generously with salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture for about 15-20 min.
- Meanwhile add chopped tomatoes to a bowl. Slice a handful of basil and add tomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine.
- Preheat grill to 400°F. Drizzle eggplants with olive oil on both sides. Season with salt, pepper and red pepper flakes. Grill for about 5-7 min per side or until eggplant is browned.
- Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 min or until they start to brown. Add to the top of the tomatoes. Season with balsamic glaze and more basil.
- Great spooned over sourdough bread.
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.