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.





Serves: 6

Serving Size: 2 slices of eggplant and 1 heaping tablespoon relish

Prep Time: 10 minutes

Cooking Time: 28 minutes

Cooking spray

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



  1. Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.


1 Vegetable, ½ Fat

Nutrition Facts

Calories 50
    Calories from Fat 30
Total Fat 3g
    Saturated Fat 0.5g
    Trans Fat 0g
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 200mg
Potassium 280mg
Total Carbohydrate 7g
    Dietary Fiber 3g
    Sugars 4g
    Added Sugar 0g
Protein 1g
Phosphorus 30mg