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.
Serving Size: 2 slices of eggplant and 1 heaping tablespoon relish
Prep Time: 10 minutes
Cooking Time: 28 minutes
1 (1 1/2-pound) unpeeled eggplant, cut into 12 (1/2-inch) slices
1 tablespoon olive oil, divided use
1/8 teaspoon salt
1/2 cup roasted red bell peppers, drained if bottled, chopped
1 tablespoon chopped fresh parsley or
1/4 teaspoon dried oregano, thyme, or basil, crumbled
1/2 teaspoon red wine vinegar
1 small garlic clove, minced
Pinch of pepper
- 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.
1 Vegetable, ½ Fat
|Calories from Fat||30|