Grilled Eggplant with Balsamic Vinegar Relish

Grilled Eggplant with Balsamic Vinegar Relish

This grilled eggplant topped with tomato, oregano, and balsamic relish can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
165 Calories

Recipe Instructions

Step 1
Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
Step 2
Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
Step 3
Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Grilled Eggplant with Balsamic Vinegar Relish

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
  • 0.125 teaspoon ground black pepper
  • 0.5 cup diced tomato
  • 2.25 teaspoons salt, divided

Categories

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