Grilled Eggplant with Balsamic Vinegar Relish

This grilled eggplant topped with tomatoes, oregano, and balsamic can be served with bread as an appetizer or as a delicious side to grilled meat or fish.

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

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

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.