Eggplant Relish

Roasting the eggplant whole will keep it from getting too dry and enhance its sweet flavor for this delicious appetizer recipe. If company is coming, make it ahead and chill until you are ready to serve.

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Serving Size:
2 tablespoons
Yields:
3 cups
Prep:
30 mins
Cool:
8 hrs
Bake:
1 hr 375°F
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Eggplant Relish

Ingredients
1/4
cup golden raisins
3
tablespoons cider vinegar
1
large eggplant (about 1-1/2 lb.)
1
large yellow onion, chopped
1
medium green and/or red sweet pepper, chopped
3
tablespoons olive oil
1
jalapeno pepper, seeded and finely chopped
1 1/2
teaspoons finely chopped garlic
1
medium tomato, chopped
4
teaspoons honey
2
tablespoons finely chopped flat-leaf parsley
 
Toasted baguette slices (optional)

Directions

  1. Preheat oven to 375 degrees F. In nonreactive saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
  2. With tip of knife pierce eggplant in 5 or 6 places. Place on foil-lined 15x10x1-inch baking pan. Roast for 1 to 1-1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside.
  3. In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato, and honey. Bring to simmer and cook 5 minutes; cool. Season with salt and pepper. Cover and refrigerate at least 8 hours or overnight.
  4. To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices. Makes 3 cups.

Nutrition Facts

(Eggplant Relish)
    Per serving:
  • 37 kcal cal.,
  • 2 g fat
  • 1 g monounsatured fat),
  • 75 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 3 g sugar
  • Percent Daily Values are based on a 2,000 calorie diet
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