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–+ servings

Grilled Eggplant with Tomato-Garlic Paprika Sauce

Tender, smoky grilled eggplant slices are topped with a quick tomato-garlic sauce seasoned with paprika and finished with fresh basil. Serve as a Mediterranean-style side or a light main with crusty bread.
Amanda
Prep Time 15 minutes
Cook Time 20 minutes
Rest (salting eggplant) 20 minutes
Total Time 55 minutes
Serving Size 4 servings

Equipment

  • grill or grill pan
  • Basting brush
  • Tongs
  • sharp knife
  • cutting board
  • Medium skillet or saucepan
  • Wooden spoon
  • Garlic press (optional)
  • Measuring spoons
  • Serving platter

Ingredients

  • 2 large eggplants about 2 lb / 900 g total
  • 3 tbsp olive oil for brushing eggplant
  • 1 tsp salt for eggplant (plus more for salting, optional)
  • 1/2 tsp black pepper for eggplant
  • 2 tbsp olive oil for sauce
  • 6 cloves garlic minced
  • 1 lb tomatoes diced (or 1 can/14.5 oz diced tomatoes)
  • 2 tbsp tomato paste
  • 1 tbsp paprika smoked preferred; sweet works too
  • 1 tsp salt for sauce
  • 1/2 tsp black pepper for sauce
  • 1/4 tsp red pepper flakes optional, for heat
  • 1/4 cup fresh basil leaves chopped, for garnish
  • olive oil for drizzling, optional

Instructions

  • Optional (recommended): Lightly salt the eggplant slices and let them sit for 15–20 minutes to draw out moisture. Pat dry with paper towels before grilling.
  • Preheat a grill or grill pan to medium-high (about 400°F / 200°C).
  • Slice the eggplants into 1/2-inch (1.25 cm) rounds. Brush both sides with olive oil and season with salt and black pepper.
  • Grill the eggplant for 4–5 minutes per side, or until tender with visible grill marks. Transfer to a serving platter.
  • While the eggplant grills, make the sauce: Warm olive oil in a medium skillet over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant.
  • Stir in the diced tomatoes and tomato paste. Season with paprika, salt, black pepper, and (if using) red pepper flakes. Simmer 8–10 minutes, stirring occasionally, until thickened.
  • Spoon the warm tomato-garlic sauce over the grilled eggplant. Finish with chopped basil and a drizzle of olive oil if desired. Serve warm or at room temperature.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The flavors deepen after a day.
Make ahead: The sauce can be made up to 5 days ahead and reheated gently on the stove. Leftover sauce can be frozen for up to 3 months.
Tips: If the eggplant browns too quickly, move it to a cooler spot on the grill or reduce the heat so it cooks through without burning. Smoked paprika adds extra depth, but sweet paprika works too. The sauce is also delicious over other grilled vegetables (zucchini, bell peppers, mushrooms).

Nutrition

Calories: 260kcal | Protein: 5g | Saturated Fat: 2.5g | Sodium: 900mg