SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Eggplant Relish


Serving size: 2 tablespoons Yield: 3 cups
Prep 30 mins Cool 8 hrs Bake 375°F1 hr
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)
  • cal. (kcal) 37,
  • Fat, total (g) 2,
  • carb. (g) 5,
  • Monosaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 3,
  • vit. A (IU) 243,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • sodium (mg) 75,
  • Potassium (mg) 117,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe