Grilled Eggplant with Balsamic Vinegar Relish

Directions

Ingredients :

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

2 ¼ teaspoons salt, divided

4 tablespoons extra-virgin olive oil, divided

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh oregano

⅛ teaspoon ground black pepper

½ cup diced tomato

Methods :

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.