Mediterranean 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:

• 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 RELISH

Steps:

• Cut eggplants in half. Lay them in a baking tray face up. Place bell pepper in baking tray too. Drizzle olive oil over all the vegetables.
• Bake at 400 F, middle rack in the oven for about 15 minutes. Rotate the pepper and continue baking. At about 20-25 minutes remove pepper, flip the eggplant halves carefully and continue baking for another 30 minutes.
• Let both pepper and eggplant cool enough to be handled by hand. Peel pepper, then slice and dice in small pieces. Add to a bowl.
• Scoop the flesh of each eggplant half, remove the seeds where very visible. Then slice and dice the same way. Place on the bowl over pepper.
• Dice tomatoes, onions and mince garlic. Add the desired amount in the bowl over eggplant and pepper. Chop about half a cup of flat parsley and add as well.
• Squeeze 1 lemon over the ingredients in the bowl. Add about 3 tbsps of olive oil. Finally add half a teaspoon of sea salt.
• Mix everything carefully. Taste and adjust lemon, olive oil, salt as needed. Then chill for at least 1 hour before serving. Garnish with fresh flat parsley and serve with pita bread:). Enjoy!

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.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

GRILLED EGGPLANT WITH FETA RELISH

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.