Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
Ingredients
Directions
Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
| 165 | Calories |
| 14g | Fat |
| 10g | Carbs |
| 2g | Protein |
