Go Back
+ servings
Ingredients for grilled baby eggplant & plum tomatoes with fresh tomatoes at allourway.com
Print Recipe
5 from 1 vote

Grilled Baby Eggplant & Plum Tomatoes with Fresh Basil

The baby eggplant and plum tomatoes are marinated first in a garlic olive oil then grilled and finally topped with fresh basil and shaved pecorino cheese.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: vegetable side, Vegetables
Cuisine: American-Italian
Servings: 8 people
Calories: 102kcal
Author: Marisa Franca @ All Our Way


  • 2 cloves garlic
  • 1 teaspoons kosher salt
  • 1/4 cup extra-virgin olive oil; more for drizzling
  • 1 generous teaspoons minced fresh thyme
  • Freshly ground black pepper
  • 3 to 4 baby eggplant
  • 3/4 lb. ripe but firm plum tomatoes about 3 , halved through the stem end
  • 5 large fresh basil leaves chiffonade - sliced in thin ribbons
  • 1/4 cup shaved Pecorino about 1/2 oz.


  • Heat a gas grill to high, covered. Mince the garlic, sprinkle the salt over it, and scrape repeatedly with the flat side of a chef's knife until the garlic is mashed to a paste. Combine the garlic paste with the olive oil in a small bowl and add the thyme and a generous amount of pepper.
  • Trim the tops off each eggplant. Score the eggplant skin lengthwise with the tines of a fork. Cut each eggplant in half lengthwise and, using the sharp tip of a knife, score the cut sides in a crosshatch pattern, going halfway through the flesh, abut 1/2 inch deep. Gently knock out any loose seeds from the tomatoes. Put the eggplant and tomatoes in a glass baking dish large enough to hold them. Toss with the garlic oil and sprinkle them with pepper.
  • With the lid down, grill the eggplant on both sides until tender and deeply colored but not burnt, about 10 minutes. Grill the tomatoes, cut sides down, just until they're nicely warmed and slightly charred, 2 to 5 minutes. Baste the vegetables while grilling with the remaining seasoned oil. Mix the eggplant and tomatoes on a serving platter and scatter the basil and cheese over them. Drizzle more oil on top or pass a bottle of extra-virgin olive oil at the table.


Serving: 8g | Calories: 102kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 332mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg