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Grilled Eggplant with Balsamic Vinegar Relish
Grilled Eggplant with Balsamic Vinegar Relish
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Grilled eggplant with tomatoes, oregano, and balsamic - perfect for appetizers or as a tasty side dish for grilled meat or fish.
Ingredients:
  • 1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
  • 2.25 teaspoons salt, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh oregano
  • 0.125 teaspoon ground black pepper
  • 0.5 cup diced tomato
Instructions:
  • Rinse sliced eggplant under cold water and pat dry with paper towels after salting them for 30 minutes in a colander to remove bitterness.
  • Preheat a grill pan over high heat. In a small bowl, coat eggplant slices with 2 tablespoons of olive oil. Grill for 2 minutes, pressing down with a spatula. Rotate the slices and cook for an additional 2 minutes to create grill marks. Flip the eggplant and repeat for the other side. Transfer the grilled eggplant to a serving platter.
  • Combine the 2 tablespoons of olive oil, balsamic vinegar, oregano, 1/4 teaspoon salt, and pepper in a small bowl. Stir in the tomato and mix thoroughly. Drizzle the mixture over the grilled eggplant.

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