This warm Italian salad of grilled eggplant and tomato is loaded with vegetables and Italian flavours. The grilled eggplant in combination with soft, sweet tomatoes and fresh herbs is a great combination and makes for a perfect summer dish. I eat this warm salad with some toasted bread, but it is also good with some grilled fish or chicken. The fresh herbs in this dish are basil, oregano and thyme. And the combination of those three gives this dish a real Italian flavour.
The making of the tomato sauce takes the most time. You can also make this tomato sauce a day before, it will keep in the fridge up to 2 days. I like tomatoes that are a little bit sweet, so for this recipe I used some normal tomatoes as well as small cherry tomatoes. If there are no sweet tomatoes available, you can add some extra sugar to the recipe.
After the tomato sauce is done, you only have to grill the eggplants. Give the eggplants enough time to grill. You want the eggplants have a nice colour on the outside and soft on the inside. When you grill the eggplants a little bit longer, the bitterness of the eggplants gives way for soft sweet flesh, yummie!
Grilled eggplant with tomato sauce
Print RecipeIngredients
- 1 bit or two small eggplants
- 200 gr of tomatoes (normal, about two tomatoes)
- 200 gr of cherry tomatoes
- 1 onion
- 2 cloves of garlic
- 1 tablespoon of fresh oregano
- 1 tablespoon of fresh thyme
- 1 tablespoon of fresh basil
- 1 teaspoon of sugar
- 1 tablespoon of red wine vinegar]
- 250 ml of vegetable stock
- 2 tablespoons of olive oil
- Pepper and salt to taste
Instructions
Dice the onion and mince the garlic, add 1 tablespoon of olive oil in a large frying pan
Heat the onion and garlic in the pan, on a medium heat, till the onion is soft
Dice the tomatoes and add to the onion mixture, let is simmer for 4-5 minutes
Add the vegetable stock and let is simmer for about 10 minutes, or until most of the moisture is evaporated
Add the sugar, vinegar, thyme and oregano and give it a stir. Set the tomato sauce aside till further use
Set a grill pan to medium high
Slice the eggplant in slices of 1-2 centimeter
Grill the eggplant for 3 minutes on each side. The eggplant is done when the flesh is soft and the outside has a nice grilled colouring
Transfer the eggplants on a plate and add the tomato sauce on top
Finish with a tablespoon of olive oil and some fresh basil
Notes
This dish is very versatile and can be eaten with pasta, bread or grilled fish.
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