August 2, 2012 / Food Follower

Grilled Eggplant with Tomato and Basil

My mom wanted to eat Mediterranean food a couple of nights ago, so I made this thinking it was something I would order in a Mediterranean restaurant.

Very light, refreshing, and tasty, this dish made me feel like I was somewhere in Greece with the sisters of the traveling pants.

What You’ll Need

1 eggplant cut into slices

2 vine tomatoes cut into eighths

6 chopped basil leaves

juice from 1/4 lemon

2-3 tablespoons olive oil

salt and pepper

Directions
1) Brush eggplant with olive oil and season with salt and pepper.
2) Grill eggplant. I unfortunately did not time how long I grilled the eggplant for, but I have two tips:
a) Make sure your grill pan is hot, so that your eggplant gets nice grill marks.
b) Cut the eggplant into thin slices to make the dish more delicate.
3) Meanwhile, in a saucepan under low heat, cook tomatoes for 3 minutes.
4) Combine grilled eggplant with cooked tomato and finished the dish off with the lemon juice and chopped basil.