AUNTIE ANN'S EGGPLANT RELISH
"THIS IS my favorite of Auntie Ann's dishes, and one that I enjoy making, too! Only difference is, my aunt likes to serve it cold, as relish, and I prefer to serve it warm. On a piece of garlic toast, it makes a wonderful appetizer!"
Provided by Taste of Home
Time 35m
Yield 10-12 servings (about 6 cups).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the vegetables, olives, garlic, tomato sauce, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
EGGPLANT RELISH
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
- To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
- Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.
EGGPLANT (AUBERGINE) & OLIVE RELISH
Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time.
Provided by JustJanS
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Coarsely chop the eggplant and sprinkle lightly with salt.
- Place in a colander and stand for 10 minutes.
- Rinse well under cold water, drain and pat dry with paper towel.
- Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
- Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
- Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
- Stir in the olives and oregano and serve warm or at room temperature.
Nutrition Facts : Calories 663.5, Fat 58.3, SaturatedFat 8.1, Sodium 253.7, Carbohydrate 38.2, Fiber 21.2, Sugar 15.4, Protein 6.7
AUNTIE ANNE'S PRETZELS - COPYCAT
Make and share this Auntie Anne's Pretzels - Copycat recipe from Food.com.
Provided by JustaQT
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
- Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
- Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
- Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
- Dip pretzel in soda solution and place on greased baking sheet.
- Allow pretzels to rise again.
- Bake in oven at 450 for about 10 minutes or until golden.
- Brush with melted butter.
- Toppings: After you brush with butter try sprinkling with coarse salt.
- Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
- Dip the pretzel into the butter, coating both sides generously.
- Then dip again into the cinnamon mixture.
- Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
EGGPLANT RELISH
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
- Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
- Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
- Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.
BEET RELISH
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl and blend well. Chill thoroughly.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
AUNTIE ANN'S EGGPLANT RELISH
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 11 ingredients mix well. Bring to a boil. Reduce heat cover and simmer for 20 minutes or until vegetables are tender. Stir in the ketchup, vinegar, sugar if desired and hot pepper sauce. Cook, uncovered, about 5 minutes longer or until slightly thickened. Cool.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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