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