Name: Grilled Eggplant with Balsamic Vinegar Relish
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant, sliced lengthwise into 1/4-inch-long strips - 1 medium; Salt, divided - 2 ¼ teaspoons; Extra-virgin olive oil, divided - 4 tablespoons; Balsamic Vinegar - 2 tablespoons; Chopped fresh oregano - 1 tablespoon; Ground black pepper - ⅛ teaspoon; Diced tomato - ½ cup

Grilled Eggplant with Balsamic Vinegar Relish

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Eggplant with Balsamic Vinegar Relish

1. Eggplant, sliced lengthwise into 1/4-inch-long strips - 1 medium

2. Salt, divided - 2 ¼ teaspoons

3. Extra-virgin olive oil, divided - 4 tablespoons

4. Balsamic Vinegar - 2 tablespoons

5. Chopped fresh oregano - 1 tablespoon

6. Ground black pepper - ⅛ teaspoon

7. Diced tomato - ½ cup

How to cook deliciously - Grilled Eggplant with Balsamic Vinegar Relish

1. Stage

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.

2. Stage

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.

3. Stage

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.