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–+ servings
grilled eggplant with tomato

Grilled Eggplant with Tomatoes

prep 15 minutes
cook 40 minutes
This Grilled Eggplant with Tomatoes is the perfect summer appetizer or side dish that's vegetarian and takes only 40 minutes.
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Ingredients

Serves 4 people

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.

Notes

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 Tips

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.