Grilled Eggplant with Balsamic Vinegar Relish

Grilled Eggplant with Balsamic Vinegar Relish

Recipe by Kim's Cooking Now from allrecipes.com

Side Dish,Appetizer 55 Mins.

Ingredients

4

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.

Nutritional Facts

Per 4 servings

  • Calories: 165
  • Carbohydrate: 10g
  • Fat: 14g
  • Fiber: 5g
  • Protein: 2g
  • Sugar: 5g

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