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Grilled Tomato Eggplant

Grilled Tomato Eggplant: A Smoky Summer Delight to Savor

Grilled Tomato Eggplant is a smoky and flavorful dish that is a delicious addition to any summer gathering.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean, Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 medium eggplant Halved and prepared for grilling
For Seasoning
  • 1 teaspoon kosher salt For salting the eggplant
  • 2 tablespoons tomato powder Or substitute with tomato paste whisked into oil
  • 1 teaspoon Italian herb blend Oregano, basil, and thyme mix
  • 1 teaspoon Spanish smoked sweet paprika For unique smokiness
For Serving
  • 1/2 cup tahini sauce Store-bought or homemade

Equipment

  • Grill
  • Cooling rack
  • baking sheet
  • Knife
  • paper towels

Method
 

Step‑by‑Step Instructions
  1. Cut the eggplant in half lengthwise and slice shallow crisscross cuts into the flesh.
  2. Generously spread kosher salt into the crevices and place cut side down on a cooling rack for 1 hour.
  3. Rinse the eggplant under running water and pat dry after salting.
  4. Preheat the grill to medium-high heat and grill the eggplant halves cut side down for about 10 minutes.
  5. Flip the halves and grill for an additional 5-10 minutes until tender.
  6. Remove from the grill, serve over rice or quinoa, and drizzle with tahini sauce.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure to use high-quality ingredients for the best flavor. Salting is important to reduce bitterness and enhance texture.

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