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Eggplant With Roasted Red Bell Pepper Relish
8 min prep time
28 min cook time
6servings
Recipe by
American Heart Association
Source
Diabetes and Heart Healthy Cookbook
How to Make Eggplant With Roasted Red Bell Pepper Relish
Roasted red bell pepper relish adds a burst of color and flavor atop thick slices of tender, lightly browned eggplant. Roasting the eggplant tames its slightly bitter flavor and highlights its natural richness.
8 min prep time
28 min cook time
6servings
2 slices eggplant and 1 heaping tablespoon relish
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Step-By-Step Instructions:
- Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.
- Lightly brush both sides of the eggplant slices with 2 teaspoons oil. Sprinkle the salt over the top of the slices. Arrange in a single layer in the baking dish.
- Roast for 18–20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.
- Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.
Nutrition facts
6 Servings
-
Serving Size
2 slices eggplant and 1 heaping tablespoon relish
- Amount per serving Calories 50
-
Total Fat
3g
- Saturated Fat 0.5g
- Sodium 200mg
-
Total Carbohydrate
7g
- Dietary Fiber 3g
- Total Sugars 4g
- Protein 1g
- Potassium 280mg
- Phosphorous 30mg
Ingredients
eggplant (unpeeled, cut into 12 slices, each 1/2 inch)
1
olive oil (divided use)
1 tbsp
salt
1/8 tsp
roasted red peppers (drained if bottled, chopped)
1/2 cup
chopped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil (crumbled)
1 tbsp
red wine vinegar
1/2 tsp
small garlic (minced)
1 clove
Pinch of pepper
1
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