GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g