Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Eggplant Corn Tomatoes

Grilled Eggplant Corn Tomatoes

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: Serves 4-6 1x

Description

With grilled garlic vinaigrette, arugula and scallions, these grilled eggplant corn tomatoes make a great vegan side dish to feed a crowd.


Ingredients

Scale
  • For garlic
  • 1 head garlic
  • 1 teaspoon olive oil
  • Pinch of kosher salt
  • Pinch of black pepper
  •  
  • For vegetables and vinaigrette
  • 1 medium eggplant, cut into 1/4-inch thick slices
  • 3 ears corn, shucked
  • 1 pound plum tomatoes, halved lengthwise
  • 4 tablespoons olive oil
  • 11/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 scallions thinly sliced
  • 1 generous handful arugula
  • 1 tablespoon white wine vinegar

Instructions

  1. Preheat the a gas or charcoal grill on medium high heat.
  2. Slice the top off the garlic, so the cloves are visible. Drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt and pepper. On a piece of aluminum foil, grill the garlic cut side down for 3 minutes before wrapping it in a loose foil packet. Move to a cooler spot on the grill over indirect heat. Grill for 25-30 minutes until the cloves are tender.
  3. While the garlic is cooking, toss the eggplant, corn and tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Grill the corn until it is lightly charred about 5-7 minutes. Grill the eggplant and tomatoes until they have grill marks, the eggplant is tender and the tomatoes are juicy, about 4 minutes per side.
  4. When they are cool enough to handle, slice the corn off the cobs and roughly chop the tomatoes, discarding any loose skins.
  5. In a small bowl, mash 2-3 garlic cloves into a paste. Whisk in the white wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  6. In a large bowl, combine the eggplant, corn, tomatoes, scallions and arugula and fold in the garlic vinaigrette.

Notes

Extra garlic cloves can be used as a spread on bread, in pasta or on pizza.