Aunt Harriets Eggplant Relish Recipes

EGGPLANT RELISH

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.

EGGPLANT RELISH

Steps:

• Prehaet oven to 375°F.
• In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
• With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
• Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
• Season with salt and pepper to taste.
• Cover and refrigerate overnight.
• To serve, let stand at room temperature 30 minutes. Stir in parsley.
• Serve with toasted baguetes slices.

AUNTIE ANN'S EGGPLANT RELISH

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.

EGGPLANT RELISH

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.

AUNT JANE'S EGGPLANT FINGERS

Steps:

• Peel eggplants and cut into 1/2 inch strips.
• Heat oil in deep fat fryer to 375 degrees.
• Dip eggplant strips into milk, then flour. Then dip into milk again and finally into bread crumbs.
• Fry about 12 at a time for 4 minutes. Drain on paper towels.
• Serve sprinkled with powdered sugar.

MEDITERRANEAN EGGPLANT RELISH

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.

EGGPLANT TOMATO RELISH

Steps:

• In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
• Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
• Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
• Remove from heat and stir in the tomatoes.
• In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
• Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.

AUNT HARRIET'S EGGPLANT RELISH

Steps:

• For one large eggplant, use one small medium onion, one green pepper and one large tomato. Keep these proportions when preparing. Bake eggplants in 350 degree oven until very soft. While eggplants cool, chop onion, pepper and tomato into a medium fine dice. Peel eggplants and scrape meat into a nonreactive bowl. Mash, then add chopped vegetables. Add one tablespoon of fresh lemon juice for each eggplant used. Season with salt and pepper to taste. Add splash of wine vinegar and splash of olive oil to taste. Adjust seasonings. Chill. this will keep up to one week in the refrigerator.