grilled eggplant with tomatoes and basil
A summer side for a grilled steak. I really like this with the Pampered Chef Rosemary Herb seasoning, instead of the McCormicks.
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prep time
10 Min
cook time
10 Min
method
Grill
yield
4 serving(s)
Ingredients
- 2 large tomatoes, seeded & chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons mccormick vegetable seasoning (divided use)
- 1 large eggplant
- 2 tablespoons grated parmesan cheese (not the green can)
How To Make grilled eggplant with tomatoes and basil
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Step 1Light your grill.
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Step 2Place the chopped tomatoes and basil in a medium bowl. Add the balsamic vinegar and just 1/2 teaspoon of the vegetable seasoning. Combine and set aside.
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Step 3Wash the eggplant. Trim the ends, then cut into 1/2 inch slices lengthwise. Spray both sides with cooking spray or brush with olive oil. Season both sides with the remaining vegetable seasoning.
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Step 4Place the eggplant directly on the grill and grill for 3-4 minutes per side. Remove to a serving platter when tender and golden.
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Step 5Top the eggplant with the tomato/basil mixture. Sprinkle or grate the parmesan over the top. Serve.
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