Grilled Eggplant with Tomato and Basil
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
1 medium eggplant, sliced into 1/2-inch rounds
1 large tomato, sliced
Fresh basil leaves, roughly torn
2 tablespoons olive oil
1 clove garlic, minced
Salt and black pepper to taste
Balsamic vinegar (optional, for drizzling) 
Instructions
Start by preheating your grill or grill pan over medium heat.
While the grill is heating, prepare the eggplant slices. Lay them out on a cutting board and sprinkle both sides with salt. Allow them to sit for about 10 minutes. This will help draw out excess moisture and bitterness.
After 10 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
In a small bowl, combine the olive oil and minced garlic. Brush this mixture onto both sides of the eggplant slices.
Place the eggplant slices on the preheated grill. Grill for about 5 minutes on each side, or until they are tender and have nice grill marks.
Once the eggplant is grilled, remove it from the grill and let it cool slightly. On a serving platter, layer the grilled eggplant with slices of fresh tomato.
Top the eggplant and tomato with torn basil leaves.
Season the dish with salt and black pepper to taste. If desired, drizzle a small amount of balsamic vinegar over the top for extra flavor.
Serve immediately and enjoy your delicious and healthy grilled eggplant with tomato and basil.
