lemon-soy grilled eggplant with tomatoes

The eggplants at the farmers market the other day were just begging to be purchased. They were plumper than any supermarket eggplants I've seen and they came in all different shades of pink, cream, and purple. I selected a juicy purple one and decided to toss it on the grill.

I don't usually do too much prep with eggplant. I either sauté it in some oil or bread and bake it. This time I decided to marinate it for an hour, which added a nice dimension to the vegetable. It you marinate for longer, the flavor will become more intense. Either way, this is a nice way to add a twist to your grilled eggplant.

Lemon-Soy Grilled Eggplant with Tomatoes: serves 4

1 eggplant

2 large tomatoes

8 cups water

1 lemon

4 tbsp soy sauce

1/2 cup basil, chopped

2 tbsp apple cider vinegar

grill spray

Cut your eggplant into medallions. Since mine was big, I divided the slices into two large bowls and filled each bowl with 1/2 the measurements of water, fresh lemon juice, basil, soy sauce, and apple cider vinegar. Allow it to marinate however long you'd like, at least an hour.

Properly grease your grill and grill the eggplant slices until tender, about 15 minutes, flipping in-between. When the eggplant is nearly done, slice the tomatoes into large medallions and place on the grill. Grill until warm and juicy, about 7 minutes.

Serve the eggplant with the tomatoes. You can add some mozzarella if you'd like too. Enjoy!