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Grilled Baby Eggplant with Tomato and Onion Sauce

Updated: Apr 4

I was told that this eggplant felt like silk on the tongue. This beautiful dish includes grilled (nearly charred) baby eggplants and then baked in a fresh tomato onion sauce. I have been known to add a pinch of saffron to the sauce. Serve as a side dish to any grilled meat or chicken, or serve on its own as a vegetarian choice over basmati rice. You will not be disappointed!


5-6 baby eggplants, measuring 3-4 inches in length

Olive oil

Maldon Sea Salt

Fresh ground Pepper

Tomato-Onion Sauce Ingredients:

1 medium-large Fresh Onion

2 Tablespoons Olive Oil

2 Tablespoons of Sweet Butter

3 large Field Tomatoes

2 Cloves of Fresh Garlic, such as Red Russian, smashed

A pinch of Saffron

1/2 teaspoon Sea Salt or Maldon

Freshly ground pepper

2 Tablespoons of Fresh Chopped Basil


Slice the eggplants in half horizontally.

Rub both sides with Maldon Salt and Olive Oil to coat

Let sit for about 30 minutes

Then grill on the bar b que until slightly charred on both sides. Usually takes about 30 minutes total

You may also roast in the oven on a grill pan for about 30-45 minutes, until you have grill markings on the eggplant and the eggplant is cooked through

Meanwhile, make your tomato-onion sauce:

Heat olive oil and butter in medium skillet and add chopped onion

Cook on medium-low until onion is translucent

Then add chopped tomatoes, garlic, sea salt and a pinch of saffron

Cook on medium-high until you get a bubbly sauce and then reduce heat to low and cook through until the mixture is reduced by half

Oil or butter a 12 inch casserole dish. Pre-heat oven to 375 F

Lay out the eggplant and cover with the tomato-onion sauce

Sprinkle a little chopped basil

Roast for about 20 minutes until it is bubbling

Remove and add more freshly chopped basil

Serve with basmati rice or as a side dish.


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