Eggplant Pepper Relish Recipe
Eggplant Pepper Relish Recipe photo by Taste of Home
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Eggplant Pepper Relish Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Broil: 10 min. + standing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Broil: 10 min. + standing

Ingredients

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

Directions

Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature. Yield: 12 servings.
Originally published as Eggplant Pepper Relish in Light & Tasty October/November 2002, p29

Nutritional Facts

1/3 cup: 55 calories, 3g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 3 medium sweet red peppers, cut in half lengthwise
  • 3 medium sweet yellow peppers, cut in half lengthwise
  • 1 medium eggplant, cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place peppers skin side up on an ungreased a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a large bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
  2. Meanwhile, broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a small 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. Yield: 12 servings.
Originally published as Eggplant Pepper Relish in Light & Tasty October/November 2002, p29

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