Grilled eggplant with tomato dressing
Grilled eggplant is paired with a tangy tomato dressing, combining smoky and fresh flavors. This simple dish is perfect as a healthy main or side with minimal ingredients.
Cook time 10 min
Prep time 10 min
Ingredients:
1 eggplant2 tbsp olive oil
1 tomato
1 tbsp vinegar
2 tbsp dried oregano
2 garlic cloves
Grilled eggplant with tomato dressing is a simple, yet flavorful dish that's perfect for a healthy meal or as a side dish. With a combination of smoky grilled eggplant and a tangy tomato dressing, this recipe is sure to delight your taste buds. It's also easy to make and requires just a handful of ingredients. Let's dive in and discover how you can prepare this delicious dish at home.
Instructions:
- Wash and dry the eggplant.
- Slice the eggplant into discs approximately 1/2 inch thick.
- Brush both sides of the eggplant slices with 1 tablespoon of olive oil, ensuring they are evenly coated.
3. Grill the Eggplant:
- Preheat your grill to medium-high heat.
- Once hot, place the eggplant slices on the grill.
- Grill each side for about 4-5 minutes, or until the eggplant is tender and has distinct grill marks.
- Remove from the grill and set aside on a serving plate.
- While the eggplant is grilling, finely chop the tomato and place it in a bowl.
- Mince the garlic cloves and add them to the chopped tomato.
- Add the vinegar, dried oregano, and the remaining 1 tablespoon of olive oil to the tomato mixture.
- Stir well to combine all the ingredients, ensuring the tomato is nicely coated.
- Spoon the tomato dressing evenly over the grilled eggplant slices.
- Optionally, allow the eggplant to sit for a few minutes to absorb the flavors of the dressing before serving.
- Serve the grilled eggplant warm or at room temperature.
Grilled eggplant with tomato dressing is a versatile dish that's easy to make and packed with flavor. By following the steps and tips provided, you'll create a delicious meal that's sure to impress your family and friends. Enjoy your grilled eggplant as a side dish, a snack, or even part of a main course. Happy cooking!
Grilled eggplant with tomato dressing FAQ:
The eggplant is done when it is tender and has distinct grill marks, usually after about 4-5 minutes on each side. You can check for doneness by inserting a fork or knife; it should slide in easily.
Yes, you can substitute fresh oregano for dried. Use about three times the amount of fresh herbs (approximately 6 tablespoons) since fresh herbs have a milder flavor than dried.
Store any leftover grilled eggplant in an airtight container in the refrigerator. It can be kept for up to 3 days. Reheat gently in the microwave or enjoy cold in salads.
A light vinegar, such as red wine vinegar or apple cider vinegar, works best for this dressing due to their milder flavors that complement the tomato and eggplant.
Yes, this recipe is naturally vegan as it contains no animal products. Just ensure that any additional ingredients you might add, like toppings or sides, are also vegan.
Cooking Tips:
- Make sure to slice the eggplant evenly to ensure it cooks consistently on the grill.
- Salting the eggplant slices and letting them sit for about 15 minutes before grilling can help draw out moisture and reduce bitterness.
- For an extra smokey flavor, you can grill the eggplant over a charcoal grill.
- If fresh oregano is available, use it instead of dried oregano for a more vibrant flavor.
- Mix the dressing in advance and let it sit for at least 15-20 minutes to allow the flavors to meld together.
Nutrition Facts
4 ServingsCalories 54kcal
Protein 2.16g
Carbohydrates 14g
Fiber 7g
Sugar 5g
Fat 7g
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