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Grilled eggplant and tomatoes are summer on a plate. The grill adds a kiss of smoke that makes the vegetables taste almost caramelized, while a quick orange-zested vinaigrette adds a bright pop that keeps every bite lively. Toss in a handful of fresh basil, and suddenly a simple dish feels like a celebration.
There is no fuss, no fancy tricks—just good vegetables, a little olive oil, and a touch of seasoning that lets the natural flavors shine. Thick slices of eggplant get tender and smoky, tomatoes stay juicy and vibrant, and the whole thing comes together in a way that feels effortless but still impressive.
This is the kind of dish that pairs beautifully with wine. A crisp Chardonnay or a playful Pinot Noir highlights the sweetness of the vegetables and the tang of the vinaigrette, making it perfect for relaxed summer evenings, outdoor gatherings, or any time the grill is calling.
Why Grilling Brings Out Summer’s Best
Grilling transforms vegetables in a way that nothing else quite can. Eggplant becomes silky and smoky, and tomatoes develop a rich, sweet depth that only a little char can create. The heat caramelizes natural sugars and adds subtle complexity, giving every bite a flavor that feels both rustic and refined. This is the magic of simple summer cooking: minimal effort, maximum flavor.
For those who love pairing grilled foods with wine, this dish is a perfect example—explore more ideas in our bbq and wine pairings blog to discover complementary wines for your summer grill sessions.
Tips for Perfect Grill Marks and Tender Veggies
Grilling vegetables may seem simple, but a few small techniques make all the difference between a meh slice and something truly flavorful. Follow these tips to get perfectly cooked eggplant and tomatoes that are tender, smoky, and ready to impress:
- Eggplant care: Grill slices over medium-high heat until golden brown, about 5 minutes per side, without letting them get mushy.
- Tomato timing: Give tomatoes just a quick turn on each side—enough for grill marks but still juicy inside.
- Oil and seasoning: Brush with olive oil and sprinkle with oregano and black pepper to ensure even cooking and added flavor.
- Even heat: Keep the grill at consistent medium-high temperature to avoid burning or undercooking.
- Finishing touch: Let vegetables rest briefly after grilling to let the flavors settle before assembling the dish.
Grilled Eggplant and Tomatoes
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Servings:
4
Ingredients
- 1 lb. Japanese eggplants, cut into 1⁄2” thick lengthwise slices
- sea salt
- 11⁄2 lb. small, firm tomatoes, cut into 1⁄2” thick slices
- 1⁄4 C. olive oil, plus 1 Tbsp.
- 1 tsp. dried oregano
- freshly ground black pepper
- 1 Tbsp. balsamic vinegar
- 1 tsp. capers, drained and chopped
- 1⁄2 tsp. grated orange zest
- 1⁄4 C. fresh basil leaves, torn into small pieces
Instructions
- Line a baking sheet with paper towels. Put the eggplant slices on the prepared pan and sprinkle with salt. Let stand for about 20 minutes to extract any excess moisture. Pat dry using a paper towel.
- Preheat a gas grill to medium-high. Brush the eggplant and tomato slices using the 1⁄4 C. olive oil. Sprinkle generously with the oregano and pepper. Sprinkle the tomato slices with salt.
- Place the eggplant slices on the grill and cook until tender and nicely browned, about 5 minutes per side. Transfer to a plate. Put the tomato slices on the grill and cook until grill marks appear, about 1 minute per side. Transfer to a plate.
- In a small bowl, stir together the remaining 1 Tbsp. olive oil, the vinegar, capers, and orange zest. Season with salt and pepper to taste.
- To serve, arrange an equal number of eggplant and tomato slices on each of 6 small plates. Drizzle the vinaigrette over each serving and sprinkle with the basil. Serve.
Pairing Eggplant and Tomatoes with Wines
Grilled eggplant and tomatoes bring out bright, earthy, and smoky flavors that call for wines with freshness and subtle complexity. A Kendall-Jackson Vintner’s Reserve Sauvignon Blanc pairs beautifully, with crisp citrus and herbaceous notes that highlight the vinaigrette and fresh basil.
For red wine lovers, a Kendall-Jackson Vintner’s Reserve Merlot offers soft tannins and juicy plum and berry flavors that complement the smoky eggplant and bring out the natural sweetness of the tomatoes.
These pairings create a playful balance between food and wine, making the dish ideal for relaxed summer dinners, casual outdoor gatherings, or a light, elegant starter. Exploring Kendall-Jackson’s wider portfolio, including varietals like Chardonnay, Cabernet Sauvignon, and Pinot Noir, gives plenty of room to experiment and find the perfect match for any occasion.
