Grilled Eggplant with Balsamic Vinegar Relish

Grilled eggplant topped with a fresh 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! Serve warm or cold, but my preference is to serve it at room temperature.

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

Ingredients

• ⅛ teaspoon ground black pepper
• 1 tablespoon chopped fresh oregano
• 2 tablespoons balsamic vinegar
• ½ cup diced tomato
• 4 tablespoons extra-virgin olive oil, divided
• 2 ¼ teaspoons salt, divided
• 1 medium eggplant, sliced lengthwise into 1/4-inch-long strips

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.