Eggplant Relish Recipe

Name: Eggplant Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice; 2 garlic cloves, minced; 1 medium shallot, cut into 1/4-inch dice; 1 large celery rib, cut into 1/4-inch dice; 1 large plum tomato, cut into 1/4-inch dice; 6 pitted kalamata olives, minced; 2 tablespoons finely chopped basil; 2 teaspoons fresh lemon juice; 1/4 teaspoon fennel seeds, chopped; Salt and freshly ground pepper

Servings: persons

3 tablespoons extra-virgin olive oil
1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice
2 garlic cloves, minced
1 medium shallot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large plum tomato, cut into 1/4-inch dice
6 pitted kalamata olives, minced
2 tablespoons finely chopped basil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped
Salt and freshly ground pepper

1
In a large nonstick skillet, heat 2 tablespoons of the olive oil.
2
Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes.
3
Transfer the eggplant to a bowl.
4
Heat the remaining 1 tablespoon of olive oil in the skillet.
5
Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes.
6
Stir in the tomato and cook for 30 seconds.
7
Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds.
8
Stir gently.
9
Season the relish with salt and pepper and serve.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 large eggplant (1 1/4 pounds), peeled and cut into 1/2-inch dice, 2 garlic cloves, minced, 1 medium shallot, cut into 1/4-inch dice, and more.

Yes, Eggplant Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Relish

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