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Eggplant Relish's picture
  Eggplant 1 Small
  Finely chopped onion 2 Tablespoon
  Chopped pitted ripe olives 2 Tablespoon
  Finely snipped parsley 2 Tablespoon
  Tomato paste 2 Tablespoon
  Water 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed

Microwave directions: Cut a thin slice off side of eggplant so it will sit flat.
Using a grapefruit knife, remove all of the pulp to within 1/2 inch of skin.
Chop eggplant pulp.
For filling, in a 1 quart nonmetal casserole combine 1 1/2 cups of the egg plant pulp and remaining ingredients.
Micro cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till tender, stirring once.
Spoon the filling into hollowed eggplant shell.
Place eggplant in a shallow nonmetal baking dish or pie plate.
Micro cook, covered, for 3 minutes.
Let stand, covered, while preparing Cream Sauce.

Recipe Summary

Side Dish

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