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.
GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH
Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.
Provided by Kim's Cooking Now
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
- Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
- Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g
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.
EVE'S WEDNESDAY NEWSPAPER EGGPLANT RELISH
Yield Makes about 3 cups
Number Of Ingredients 13
Steps:
- In a 4- to 6-quart saucepan cook eggplant, onion, bell pepper, and garlic in oil, covered, over moderately low heat, stirring occasionally, 10 minutes. Stir in remaining ingredients and salt and pepper to taste and simmer, covered, stirring occasionally, 30 minutes. Transfer relish to a bowl and cool. Chill relish 1 day to develop flavor.
- Serve relish on crackers or toasts.
EGGPLANT-TOMATO RELISH
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.
MEDITERRANEAN EGGPLANT RELISH
Provided by Paul Grimes
Categories Side Hanukkah Dinner Eggplant Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with racks in middle and upper third.
- Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
- Turn on broiler.
- Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
- Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
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