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From
6-Apr
Smoky, spicy, and so simple. This Spicy Grilled Eggplant with Fresh Tomatoes is summer on a plate. Charred eggplant slices layered with ripe tomatoes, drizzled with a garlicky, spicy dressing. Perfect for your Mediterranean table or backyard BBQ.
9 slender (Asian) eggplants or 2 small globe eggplants (about 2 lb / 1 kg total weight) Salt 6 tablespoons (90 ml) olive oil, divided Freshly ground black pepper 3 cloves garlic, minced 1 tablespoon red wine vinegar ¼ teaspoon red pepper flakes (or more to taste) 2 tablespoons chopped fresh parsley, plus extra for garnish 2 fresh ripe tomatoes, sliced
Instructions 1. Prepare the Eggplant If using globe eggplants, cut into ¼-inch thick crosswise slices. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels. If using slender Asian eggplants, simply slice crosswise into ¼-inch rounds. No salting required. 2. Heat the Grill Prepare a gas or charcoal grill for medium-high heat. 3. Season and Oil Brush the eggplant slices on both sides with 4 tablespoons of the olive oil. Season with salt and freshly ground black pepper. 4. Grill the Eggplant Place eggplant slices on the grill. Grill for about 10–12 minutes, turning occasionally, until tender and lightly charred. 5. Make the Dressing While the eggplant grills, combine the remaining 2 tablespoons olive oil, minced garlic, red wine vinegar, red pepper flakes, and chopped parsley in a small bowl. Stir well. 6. Assemble and Serve On a large serving platter, arrange the grilled eggplant and fresh tomato slices alternating and overlapping, so that they’re interspersed in layers. Drizzle the garlic-parsley dressing evenly over the top and between the layers. Sprinkle with extra chopped parsley and additional red pepper flakes if desired. Serve warm or at room temperature.
9 slender (Asian) eggplants or 2 small globe eggplants (about 2 lb / 1 kg total weight) Salt 6 tablespoons (90 ml) olive oil, divided Freshly ground black pepper 3 cloves garlic, minced 1 tablespoon red wine vinegar ¼ teaspoon red pepper flakes (or more to taste) 2 tablespoons chopped fresh parsley, plus extra for garnish 2 fresh ripe tomatoes, sliced
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9 slender (Asian) eggplants or 2 small globe eggplants (about 2 lb / 1 kg total weight)Salt6 tablespoons (90 ml) olive oil, dividedFreshly ground black pepper3 cloves garlic, minced1 tablespoon red wine vinegar¼ teaspoon red pepper flakes (or more to taste)2 tablespoons chopped fresh parsley, plus extra for garnish2 fresh ripe tomatoes, sliced Instructions1. Prepare the EggplantIf using globe eggplants, cut into ¼-inch thick crosswise slices. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.If using slender Asian eggplants, simply slice crosswise into ¼-inch rounds. No salting required. 2. Heat the GrillPrepare a gas or charcoal grill for medium-high heat. 3. Season and OilBrush the eggplant slices on both sides with 4 tablespoons of the olive oil.Season with salt and freshly ground black pepper. 4. Grill the EggplantPlace eggplant slices on the grill. Grill for about 10–12 minutes, turning occasionally, until tender and lightly charred. 5. Make the DressingWhile the eggplant grills, combine the remaining 2 tablespoons olive oil, minced garlic, red wine vinegar, red pepper flakes, and chopped parsley in a small bowl. Stir well. 6. Assemble and ServeOn a large serving platter, arrange the grilled eggplant and fresh tomato slices alternating and overlapping, so that theyre interspersed in layers.Drizzle the garlic-parsley dressing evenly over the top and between the layers.Sprinkle with extra chopped parsley and additional red pepper flakes if desired.Serve warm or at room temperature.
