This is such a simple recipe and I’ve made versions of it three times now in the last week. Eggplant grows very well here and they are in the height of their season right now. Grilling the eggplant in a healthy amount of olive oil does something just magical to them. Switch out the tomatoes for all sorts of other compliments – pesto, cooked figs, bacon. NOM.
Grilled Eggplant with Caramelized Onions and Tomatoes
2 eggplant, stems removed, sliced width-wise in 3/4″ slices
1/2 cup + 1 Tbs olive oil, divided
salt and pepper
1 pint cherry tomatoes, halved
2 Tbs balsamic vinegar
1 large sweet onion
In a heavy skillet over medium heat, add a tablespoon of olive oil and the onions. Cook and stir frequently until caramelized, about 15-20 minutes. If the onions start to brown too quickly, turn down the heat and salt them a little.
While the onions are cooking, heat a BBQ grill to medium. Aim for about 350-400 degrees. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange the slices in a single layer on the hot grill, working in batches if needed. Grill for 4-5 minutes a side and remove.
Arrange the grilled eggplant on a serving platter and top with the soft onions once they’re perfectly done. Scatter the tomatoes over the top and drizzle with balsamic. Eat at any temperature.