You are here

Eggplant Relish

Barbecue.Master's picture
  Eggplants 2
  Olive oil 2⁄3 Cup (10.67 tbs)
  Red bell peppers 5 Large
  Green bell pepper 5 Large
  Garlic 2 Clove (10 gm), minced or pressed
  White wine vinegar 2 Tablespoon
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Salt To Taste
  Black pepper To Taste

Cut eggplants in half lengthwise.
Brush cut sides with some of the oil.
Arrange eggplant halves, cut side up, in a 10 by 15-inch rimmed baking pan.
Set whole bell peppers on their sides in another 10 by 15-inch rimmed baking pan.
Bake in a 450° oven (place peppers on lowest rack and turn occasionally) until vegetables are browned and soft (about 45 minutes).
Enclose peppers in plastic bags and let cool.
Peel and halve peppers, discarding skin, stems, and seeds.
Finely chop peppers and unpeeled eggplant; place in a bowl and stir in garlic and vinegar.
With a heavy spoon, beat in remaining oil.
Stir in parsley; season to taste with salt and black pepper.
If made ahead, cover and refrigerate for up to 3 days.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 1316

% Daily Value*

Total Fat 149 g229.2%

Saturated Fat 20.8 g104.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 469.7 mg19.6%

Total Carbohydrates 127 g42.3%

Dietary Fiber 53.3 g213.4%

Sugars 64.8 g

Protein 22 g44.5%

Vitamin A 491.5% Vitamin C 2616%

Calcium 24.4% Iron 54.4%

*Based on a 2000 Calorie diet

Eggplant Relish Recipe