Name: Spanish Grilled Eggplant With Tomato Vinaigrette Recipe (Berenjena a la Parrilla con Vinagreta de Tomate)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Spanish Cuisine
Ingredients: 2 medium-sized eggplants; 1/2 cup extra virgin olive oil; 3 tomatoes; 3 tablespoons Spanish sherry vinegar; 2 green onions (finely chopped); 2 teaspoon capers; 3 cloves garlic (minced); 1/4 cup fresh basil leaves (chopped); optional: 1 baguette

This Spanish grilled eggplant with tomato vinaigrette recipe (Berenjena a la Parrilla con Vinagreta de Tomate) is easy to prepare and a must-try Spanish Tapas!

Spanish grilled eggplant with tomato vinaigrette, or Berenjena a la parrilla con Vinagreta de Tomate in Spanish, is one of our favorite Spanish vegetarian tapas. It is easy to prepare and yet flavorful and especially popular during spring and summer when all its flavors complement the weather.

Just pop your cut eggplants in the oven, and mix some chopped tomatoes, onions, capers, and basil in one bowl. Finish off the mixture with a drizzle of vinegar and olive oil, top your grilled eggplants with a spoonful of the mixture and serve!

What’s even better with berenjena a la parrilla con vinagreta de tomate is that you can prepare the dish ahead of time, keep it plastic wrapped in the refrigerator and serve it when it’s time. Just make sure to keep the dish out of the refrigerator a few minutes before serving, so you don’t serve it too cold.

Did you know? The eggplant, or Berenjena in Spanish, is technically not a vegetable. In fact, it is a fruit! More specifically, eggplant is a berry by definition. Learn more about Berenjena along with some Spanish Berenjena recipes in this informative article.

Enjoy recreating this Spanish Grilled Eggplant With Tomato Vinaigrette recipe in your own kitchen, and let us know in the comments how you liked it!

Table of Contents

Grilled Eggplant with Tomato Vinaigrette Ingredients

Eggplant
Extra Virgin olive oil
Tomatoes
Spanish sherry vinegar
Green onions
Capers
Garlic
Fresh basil leaves

How to prepare Berenjena a la Parrilla con Vinagreta de Tomate

1. Preheat the oven. Wash and cut the eggplant crosswise into slices about 3/8-inch (around 1 centimeter) thick.

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2. Place the eggplant slices on a baking sheet. Spray or lightly brush each slice with extra virgin olive oil. Put the tray in the oven and wait until one side is slightly browned and soft to touch. Turn each eggplant slice on the other side, spray or brush some more olive oil and place the tray back in the oven.

3. As the eggplant slices keep broiling, chop tomatoes by first cutting them into wedges. Remove the core and the seeds, and then cut the wedges into strips. Dice and set aside in a medium bowl.

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4. Peel off the skin of the green onion. Finely chop and place in the same bowl as the diced tomatoes.

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5. Get some capers from the jar, leaving the liquid behind. Mix them in the bowl with the other ingredients.

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6. Add fresh basil to the mixture.

7. Pour in vinegar and extra virgin olive oil—season with salt and pepper as desired.

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8. Mix all ingredients in the bowl.

9. Take the tray out of the oven and check if the eggplants are lightly charred and soft. Cool the eggplant slices before arranging them on a serving platter and placing a spoonful of the mixture on top of each slice. Serve immediately or cover with a plastic wrap and refrigerate until ready to consume.