Mediterranean Eggplant Relish Recipes

MEDITERRANEAN EGGPLANT RELISH

Mediterranean Eggplant Relish image

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

Ingredients

1 (1 1/2-pounds) eggplant
3 red bell peppers
2 tablespoons extra-virgin olive oil plus additional for coating
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
1 tablespoon drained capers, finely chopped
2 tablespoons finely chopped flat-leaf parsley
3 anchovy fillets, finely chopped

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 RELISH

Eggplant Relish image

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

Ingredients

3 tablespoons olive oil
2 garlic cloves, smashed
Coarse salt and ground pepper
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
6 plum tomatoes, finely chopped
1/4 cup red wine vinegar
1/4 cup pine nuts
1/4 cup pitted green olives, chopped
1/4 cup golden raisins
2 to 3 tablespoons sugar
2 tablespoons capers, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley

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.

CRUDITES WITH MEDITERRANEAN RELISH

Crudites with Mediterranean Relish image

Categories Olive Onion Tomato Vegetable Appetizer Vegetarian Low/No Sugar Fall Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables

Steps:

Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

GRILLED EGGPLANT WITH FETA RELISH

Grilled Eggplant with Feta relish image

I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons balsamic vinaigrette
1 teaspoon garlic powder
1 cup (4 ounces) crumbled feta cheese
2/3 cup chopped seeded peeled cucumber
1/2 cup chopped seeded plum tomato
1/4 cup finely chopped red onion
8 slices eggplant (3/4 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil or parsley, optional

Steps:

In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

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