Grilled aubergine and tomatoes

    13 min

    Thin slices of aubergine grilled and topped with a fresh tomato and basil sauce. This dish will be ready in the blink of an eye! You can serve for two as a vegetarian main, or you can serve 2 to 3 slices per person as a starter or side.

    10 people made this

    Serves: 2 

    • 12 thin slices of aubergine
    • 1 handful of fresh basil leaves
    • 1 pinch of salt
    • 2 baby plum or Perino tomatoes, quartered and seeds removed
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon vinegar

    Prep:10min  ›  Cook:3min  ›  Ready in:13min 

    1. Place the aubergine slices on a baking tray and grill them for 2 to 3 minutes, turning them over after 2 minutes.
    2. In a food processor, add the basil and salt and pulse for a few seconds. Add the tomato pieces, oil and vinegar. Pulse again for a few seconds and taste to see if you need more salt.
    3. Pour the tomato and basil sauce over the aubergine slices. To garnish, sprinkle with some extra olive oil and a few basil leaves, if desired.


    You can also chop half a garlic clove with the basil and tomatoes. If you don't have fresh basil, you can use dried oregano.

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    Reviews in English (2)


    I made this yesterday with the following variations: I used a vegan pesto and added chopped cherry tomatoes to it, then used this as a topping. It was yummy! I must say that the auberrgine took longer, probably closer to 4 minutes each side and even then the thicker parts were a little firmer than I'd like. So I think thinly slicing them is important. All in all, a tasty side! I accompanied mine with this simple dal recipe:  -  05 May 2018


    This was good but needed a little something. Next time I think I will add a little seasoning, either Louisiana seasoning or some red pepper flakes.  -  12 Sep 2012