EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
EGGPLANT RELISH
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
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.
PORK TENDERLOIN WITH EGGPLANT RELISH
Steps:
- Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.
- Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.
- Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.
Nutrition Facts : Calories 297 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 317 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Protein 37 grams
EGGPLANT RELISH
Make and share this Eggplant Relish recipe from Food.com.
Provided by Chef Glaucia
Categories Spreads
Time P1DT45m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Prehaet oven to 375°F.
- In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
- With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
- Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
- Season with salt and pepper to taste.
- Cover and refrigerate overnight.
- To serve, let stand at room temperature 30 minutes. Stir in parsley.
- Serve with toasted baguetes slices.
Nutrition Facts : Calories 102.7, Fat 5.3, SaturatedFat 0.8, Sodium 4.7, Carbohydrate 14.2, Fiber 3.4, Sugar 9.1, Protein 1.4
GRILLED EGGPLANT WITH FETA RELISH
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
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.
EGGPLANT-TOMATO RELISH
Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.
MEDITERRANEAN EGGPLANT RELISH
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
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.
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BRINJAL PICKLE (INDIAN EGGPLANT RELISH/ AUBERGINE CHUTNEY)
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4.7/5 (3)Total Time 20 minsCategory CondimentCalories 58 per serving
- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
- Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute.
- Add the spice mix, vinegar and sugar and mix well so the sugar dissolves. Cook another couple minutes, scraping anything that had stuck to the bottom, until the liquid has basically disappeared. Remove from heat and allow to cool before serving or storing in a jar in the fridge.
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