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Chilled Eggplant Relish

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Ingredients
  Eggplant cubes 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Thinly sliced onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Diced celery 1 Cup (16 tbs)
  Chopped tomatoes 1 Cup (16 tbs)
  Wine vinegar 2 Teaspoon
  Granulated sugar 1 Teaspoon
  Black olives 8 , pitted and cut into halves
  Drained capers 1 Tablespoon
  Pignolias 1 Ounce, lightly toasted (Pine Nuts)
Directions

On paper towels arrange eggplant in a single layer; sprinkle with salt and let stand for at least 1 hour.
Pat dry and set aside.
In 9- or 10-inch skillet heat oil over medium heat; add onions and garlic and saute until onions are translucent, 3 to 5 minutes.
Add eggplant and cook, stirring occasionally, until eggplant begins to soften, about 5 minutes; stir in celery and tomatoes, cover pan, and let simmer until celery is tender, about 15 minutes.
Stir in vinegar and sugar and cook, uncovered, for 5 minutes longer.
Remove from heat and add olives, capers, and pignolias, tossing to combine; transfer to a glass, plastic, or stainless-steel container, cover, and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Eggplant

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 659 Calories from Fat 417

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 5.7 g28.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2688.2 mg112%

Total Carbohydrates 55 g18.3%

Dietary Fiber 17.6 g70.4%

Sugars 22.6 g

Protein 11 g21.2%

Vitamin A 42.3% Vitamin C 74.2%

Calcium 18.9% Iron 15.3%

*Based on a 2000 Calorie diet

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Chilled Eggplant Relish Recipe