Grilled Eggplant with Fermented Tomato Relish

Mediterranean · Summer · 150 min · Serves 4 · By Lesapor Test Kitchen

This grilled eggplant dish brings together the smoky flavor of charred vegetables and the unique tang of fermented tomatoes. It's a healthy, vibrant summer meal perfect for a Mediterranean-inspired table. The fermentation process adds complexity and depth, making every bite memorable.

Ingredients

  • 2 medium eggplants, sliced lengthwise into 1/2-inch thick pieces
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 cup Kalamata olives, pitted and sliced
  • 2 tablespoons capers, rinsed
  • Flaky sea salt, to taste

Method

  1. In a bowl, toss the sliced eggplants with 3 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
  2. Meanwhile, prepare the fermented tomato relish. In a separate bowl, combine cherry tomatoes, apple cider vinegar, honey, minced garlic, and oregano. Mix well, cover, and let sit at room temperature for 1 hour to ferment slightly.
  3. After fermentation, add Kalamata olives and capers to the tomato mixture. Stir to combine and set aside.
  4. Preheat a grill or grill pan over medium-high heat. Grill the eggplant slices for 4-5 minutes on each side or until tender and charred.
  5. Arrange the grilled eggplant on a serving platter. Spoon the fermented tomato relish over the top and finish with a drizzle of olive oil and a sprinkle of flaky sea salt.
  6. Serve immediately, either warm or at room temperature, as a main or side dish.