Grilled Eggplant with Summer Herb Relish

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This pesto-like herb relish is so good, it’s worth trying on gluten-free pastas and salads as well.

Ingredients

  • Herb Relish
  • 2 cups packed fresh parsley leaves
  • 1/2 cup packed fresh mint
  • 3 green onions, chopped (1/4 cup)
  • 1 1/2 Tbs. fresh oregano leaves
  • 2 Tbs. capers
  • 3 Tbs. pine nuts
  • 1 Tbs. red wine vinegar
  • 2 Tbs. olive oil
  • Eggplant
  • 2 medium eggplants, sliced (1 lb.)
  • 1 Tbs. olive oil

Preparation

To make Herb Relish:

Purée ingredients with 5 Tbs. water in blender until smooth. Season with salt and pepper, if desired.

To make Eggplant:

Heat grill pan over medium heat. Brush eggplant slices with oil. Grill slices 3 minutes per side, or until tender. Spread 1/2 tsp. relish on each eggplant slice, and serve.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 191
  • Carbohydrate Content: 14 g
  • Fat Content: 15 g
  • Fiber Content: 8 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 295 mg
  • Sugar Content: 5 g