Grilled Eggplant with Roasted Red Pepper Relish

Grilled Eggplant with Roasted Red Pepper Relish
Photo by Scott Phillips


  • 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 ...

View full recipe at Fine Cooking


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