Smoky Grilled Eggplant and Tomato Salad - Connecticut

Introduction

Experience the rich, smoky flavors of grilled eggplant and tomatoes cooked to perfection on the Arteflame grill. With a touch of butter, fresh basil, and a drizzle of balsamic dressing, this salad delivers deep flavors and vibrant colors. Perfect as a side dish or a light meal, this dish is sure to impress anyone looking for a delicious, freshly grilled creation.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 4 large tomatoes, halved
• 3 tbsp butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup crumbled feta cheese (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins on the Arteflame grill and stack firewood over them.
3. Light the napkins and allow the fire to develop for about 20 minutes until the flat cooktop is hot and ready.

Step 2: Prepare the vegetables

1. Slice the eggplants into 1/2-inch rounds.
2. Halve the tomatoes.
3. Brush both vegetables with melted butter and season with salt, pepper, and smoked paprika.

Step 3: Grill the eggplants and tomatoes

1. Place the eggplant rounds on the flat griddle cooktop closer to the center for a higher heat sear.
2. Grill each side for about 3-4 minutes, or until golden brown and tender.
3. Place the tomato halves cut-side down onto the cooktop and grill for about 2-3 minutes until they caramelize.
4. Move the vegetables to the outer edges to keep warm while you prepare the dressing.

Step 4: Prepare the balsamic dressing

1. In a small bowl, whisk together balsamic vinegar and honey.
2. Drizzle over the grilled eggplants and tomatoes.
3. Sprinkle with fresh basil and crumbled feta cheese if using.

Tips

• For extra smokiness, grill with firewood that complements vegetables, such as oak or cherry.
• Use fresh, ripe tomatoes for the best flavor.
• Move the vegetables to different heat zones to control the cooking process.
• Let the grilled vegetables rest for a couple of minutes before serving to allow the flavors to meld.
• Always clean the Arteflame grill after use to maintain peak performance.

Variations

• Spicy Kick: Add a pinch of red chili flakes to the balsamic dressing for some extra heat.
• Mediterranean Twist: Toss in Kalamata olives and replace feta with goat cheese.
• Garlic Lovers: Grill whole cloves of garlic and mash them into the dressing.
• Herb Infusion: Swap basil for fresh oregano and thyme for a robust herbal note.
• Nutty Crunch: Sprinkle toasted pine nuts on top before serving.

Best Pairings

• Grilled steak, cooked reverse-sear on the Arteflame
• Warm, crusty artisan bread
• A glass of Connecticut Cabernet Sauvignon
• Fresh mozzarella with a drizzle of olive oil
• Chilled cucumber and mint lemonade

Conclusion

Grilling on the Arteflame allows the eggplant and tomatoes to develop an incredible depth of flavor. This smoky grilled eggplant and tomato salad is a delicious and healthy dish that enhances any meal. With a drizzle of balsamic vinegar and fresh basil, it’s the perfect combination of smoky, sweet, and savory.