Charred Eggplant with Balsamic-Tomato Relish
Charred Eggplant with Balsamic-Tomato Relish balances smoky, tender slices of eggplant with a tangy mix of balsamic, ripe tomatoes, and fresh oregano. The splash of olive oil rounds it out with a silky finish and a hint of pepper. Serve as a vibrant appetizer with crusty bread or as a bright side alongside grilled fish or meats.
- Prep15 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Set the sliced eggplant in a colander in the sink. Sprinkle the eggplant with 2 teaspoons salt. Let it stand for 30 minutes to draw out any bitter juices. Rinse with cold water and pat dry with paper towels.
- 2
Heat a grill pan over high heat. Put 2 tablespoons olive oil in a small bowl. Lightly brush the eggplant with olive oil and grill for 2 minutes, pressing down now and then with a spatula. Turn each slice, without flipping, and grill 2 more minutes to create distinct grill marks. Flip the eggplant and repeat the same process on the other side. Transfer the grilled eggplant to a serving platter.
- 3
In a small bowl, whisk the remaining 2 tablespoons olive oil with the balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper. Stir in the tomato and mix well. Spoon over the grilled eggplant.
- Calories 169.72 kcal Moderate
- Protein 0.37 g Low Source
- Carbs 12.58 g Moderate
- Total Fat 12.63 g Moderate
- Saturated Fat 1.8 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 598.29 mg High
- Fiber 4.98 g Moderate
- Sugar 6.39 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 23.69 mg Low Source
- Iron 0.42 mg Low Source
- Potassium 204.94 mg Low Source
- Vitamin A 33.78 mcg_rae Low Source
- Vitamin C 2.43 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅