Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
cool:
8 hrs
bake:
1 hr
total:
9 hrs 30 mins
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. In nonreactive saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.

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  • 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.

  • In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeño, 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.

  • To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices. Makes 3 cups.

Nutrition Facts

37 calories; fat 2g; carbohydrates 5g; mono fat 1g; insoluble fiber 1g; sugars 3g; vitamin a 243IU; vitamin c 8.9mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 20.2mcg; sodium 75mg; potassium 117mg; calcium 10.1mg; iron 0.2mg.
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