Grilled Eggplant with Balsamic Vinegar Relish
Grilled Eggplant with Balsamic Vinegar Relish is an easy Mediterranean-inspired recipe featuring smoky grilled eggplant slices topped with a vibrant relish made from tomatoes, onions, garlic, herbs, olive oil, and aged balsamic vinegar. The grilling process enhances the vegetable's natural sweetness while adding a delicious charred flavor. Fresh basil and parsley brighten every bite, making this dish refreshing yet hearty. It works wonderfully as an appetizer, side dish, or vegetarian entrée. Nutritious, colorful, and easy to prepare, this recipe is ideal for summer cookouts, healthy meal prep, or elegant dinner parties.
Ingredients
For the Eggplant
- 2 large eggplants
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
For the Balsamic Relish
- 2 medium tomatoes, finely diced
- ¼ cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash the eggplants and slice them into ½-inch thick rounds or lengthwise strips.
- Brush both sides with olive oil and season with salt, pepper, and oregano.
- Allow the eggplant to rest for about 20 minutes to absorb the seasoning.
- Preheat the grill to medium-high heat.
- Grill the eggplant for 4–5 minutes per side until tender with beautiful grill marks.
- Meanwhile, combine tomatoes, onion, garlic, basil, parsley, olive oil, balsamic vinegar, honey, salt, and pepper in a bowl.
- Mix gently and let the relish rest for 10 minutes so the flavors blend.
- Arrange grilled eggplant on a serving platter and spoon the balsamic relish generously over the top.
- Garnish with feta cheese, pine nuts, or fresh basil before serving.
Notes
- Choose firm, glossy eggplants without blemishes.
- Salting eggplant beforehand helps reduce bitterness.
- Thick slices prevent the eggplant from falling apart.
- Use aged balsamic vinegar for richer flavor.
- Fresh herbs make a noticeable difference.
- The relish tastes even better after resting.
- This dish can be served warm or chilled.
- Leftovers keep well in the refrigerator for up to 3 days.