Grilled Eggplant with Balsamic Vinegar Relish

Name: Grilled Eggplant with Balsamic Vinegar Relish
Total time: 55
Yield: 4
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

Recipe by Kim's Cooking Now from allrecipes.com

Side Dish,Appetizer 55 Mins.

Ingredients

4 servings

•

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

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.
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.
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.