Grilled or Baked Eggplant Halves with Chopped Tomatoes

You’ll enjoy these delicious grilled or baked eggplant halves. They’re easy to make and very professional and festive looking too.

 

Ingredients:

2 large eggplants

3-4 medium tomatoes, chopped

2-3 cloves of garlic, minced (optional)

3 tablespoons olive oil

Salt and pepper to taste

Fresh basil or parsley, chopped

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

 

Instructions:

Preheat the Grill/Oven:

For grilling: Preheat your grill to medium-high heat.

For baking: Preheat your oven to 400°F

Prepare the Eggplants:

Wash the eggplants and cut them in half lengthwise.

Score the flesh in a criss-cross pattern, being careful not to cut through the skin.

Sprinkle the cut sides with salt and let them sit for about 20 minutes to draw out moisture. Pat them dry with a paper towel.

Season the Eggplants:

Brush the cut sides of the eggplants with olive oil.

Season with salt, pepper, and dried oregano.

Grill or Bake the Eggplants:

For grilling: Place the eggplant halves cut side down on the grill. Cook for about 5-7 minutes per side, until the flesh is tender and grill marks appear.

For baking: Place the eggplant halves cut side up on a baking sheet. Bake for 25-30 minutes, until the flesh is tender and golden brown.

Prepare the Tomato Topping:

In a bowl, mix the chopped tomatoes, minced garlic (if using), a tablespoon of olive oil, balsamic vinegar, salt, and pepper.

Let the mixture sit for a few minutes to allow the flavors to meld together.

Assemble the Dish:

Once the eggplants are cooked, transfer them to a serving platter.

Spoon the tomato mixture evenly over the eggplant halves.

Garnish with fresh basil or parsley if desired.

Serve:

Serve the eggplant halves warm or at room temperature as a side dish or a main course.

We have all your fresh ingredients at Edge of the Woods!