Mediterranean Eggplant Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 2 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon finely chopped garlic
- Carbohydrate 14 g(5%)
- Cholesterol 3 mg(1%)
- Fat 8 g(12%)
- Fiber 6 g(25%)
- Protein 3 g(7%)
- Saturated Fat 1 g(5%)
- Sodium 168 mg(7%)
- Calories 131
Preparation 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.
Preparation 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.
