You are here

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

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 304 Calories from Fat 157

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 764.5 mg31.9%

Total Carbohydrates 37 g12.2%

Dietary Fiber 15.6 g62.5%

Sugars 16 g

Protein 6 g12.9%

Vitamin A 71.8% Vitamin C 96.1%

Calcium 13.8% Iron 32%

*Based on a 2000 Calorie diet

Eggplant Relish Recipe