Grilled Eggplant with Roasted Red Pepper Relish

Photo by Scott Phillips
Ingredients
- ½ Tbs. balsamic vinegar
- Kosher salt
- 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
- Kosher salt
- 1 small clove garlic
- 1 large red bell pepper
- 1 Tbs. dried currants
- + 7 more ingredients
-
- ½ Tbs. red-wine vinegar
- 1 Tbs. chopped fresh marjoram
- Pinch cayenne; more to taste
- 1-½ Tbs. extra-virgin olive oil
- 3 Tbs. chopped fresh flat-leaf parsley (optional)
- 3 Tbs. extra-virgin olive oil; more as needed
- 2 Tbs. pine nuts, lightly toasted and coarsely chopped
Combine the currants and both vinegars in a small bowl. With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife. Set the pepper directly on a gas burner, under a hot broiler, or on ...
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