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Eggplant Pepper Relish

By: Jeanne Vitale  
"This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 57 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3 medium sweet red peppers, cut in half lengthwise
  • 3 medium sweet yellow peppers, cut in half lengthwise
  • 1 medium eggplant, halved lengthwise
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
  2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
  3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

Footnotes

  • Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2009 by germbot 
This was delicious! Although I did modify it somewhat to suit our needs. The only thing I... MORE

 
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