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PrintPrep Time
20 mins
Grill Time
10 mins
Total Time
30 mins
Categories
Ingredients
Servings
1
Eggplant
Kosher Salt
Fresh Cracked Black Pepper
2.5
Garlic cloves
5.5
Roma tomatoes
2
tbsp
Extra Virgin Olive Oil
1
tbsp
Balsamic vinegar
0.33
cups
Basil
Canola oil spray
Directions
Step 1
Preheat grill to medium heat- about 450°F at the GrillGrate surface.
Step 2
Slice eggplant into discs, about a half-inch thick. Sprinkle with salt and let sit for up to one hour. This helps draw out some of the bitterness.
Step 3
Dice the tomatoes.
Step 4
Mince the garlic.
Step 5
Chop the basil. We like a ribbon cut or chiffonade.
Step 6
Toss the tomatoes, garlic, and basil in the vinegar and extra virgin olive oil. Season to taste with salt and pepper. Leave at room temperature until ready to use. The longer the better.
Step 7
Wipe the eggplant off with a paper towel. Lightly spray each side of the eggplant slices with canola oil. Season with salt and pepper.
Step 8
Grill the eggplant slices for 3-4 minutes on each side.
Step 9
Remove the eggplant from heat and top with tomato mixture.
Step 10