Eggplant Relish
Delicious Eggplant Relish made with roasted veggies and fresh ingredients. Serve relish chilled with warm pita bread!
Servings 4 servings
Calories 253kcal
Ingredients
- 2 eggplants
- 1 green bell pepper
- 2 tomatoes tomatoes on the vine
- 1 medium yellow onion
- 5 garlic cloves add more if needed
- 1 lemon
- 1 bunch flat parsley, divided used in dip and garnishing
- 5 tbsps olive oil extra virgin
- 0.5 tsp sea salt adjust to taste
- 0.5 tsp black pepper
Instructions
- 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!
Video
Notes
- Make the dip spicy by adding a spicy pepper to the roasted veggies. Alternatively you can add crushed red pepper.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 302mg | Potassium: 816mg | Fiber: 9g | Sugar: 12g | Vitamin A: 703IU | Vitamin C: 55mg | Calcium: 51mg | Iron: 1mg