Grilled Eggplant with Summer Herb Relish
This pesto-like herb relish is so good, it’s worth trying on gluten-free pastas and salads as well.
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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
- 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
- 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
- Calories 191
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- 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