Grilled Eggplant with Tomato Basil Compote Recipe


Gently marinated eggplant is grilled to form a savory base for your ripest tomatoes, fragrant basil, and sharp Parmesan. Ideal as an appetizer or warm salad.

Prep Time: 35 min

Total Time: 35 min

Servings: 2


  • 1 medium organic eggplant, cut into 1/4-inch-thick slices
  • 3 tablespoons balsamic vinegar (preservative-free)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh oregano
  • 2 cloves organic garlic, minced
  • Dash kosher salt
  • Dash freshly ground black pepper
  • 1 cup organic grape tomatoes
  • 5 medium fresh basil leaves, cut into thin slivers
  • Dash Kosher salt
  • Dash freshly ground black pepper
  • Grated organic Parmesan cheese (optional)


1. Place eggplant in shallow dish. In small bowl whisk together vinegar, 1 tablespoon of the olive oil, oregano, garlic, dash salt and dash pepper. Pour over eggplant. Turn slices to completely coat. Let stand at room temperature for 20 minutes.

2. Lightly coat grill pan with natural nonstick cooking spray. Heat to medium-high heat. Grill eggplant slices for 2 to 4 minutes or until grill marks appear on each side, turning once. Arrange on 2 serving plates. Keep warm.

3. On same grill pan, cook tomatoes over medium-high heat until they begin to blister. Remove from pan. Place in bowl. Add the remaining 1 tablespoon olive oil, basil, dash salt and dash pepper. Toss until coated. Spoon on eggplant slices. Sprinkle with Parmesan cheese (if desired). Serve immediately.