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Lusty Eggplant Relish

Lusty Eggplant Relish recipe image
This Mediterranean sauce features Eggplants, Salt, Extra virgin olive oil, Onion, thinly sliced. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 347.9
Dietary: Gluten-free, Vegetarian
Description
This Mediterranean sauce features Eggplants, Salt, Extra virgin olive oil, Onion, thinly sliced. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 pound Eggplants
  • 2 tablespoon Salt
  • 1/3 cup Extra virgin olive oil
  • 1 small Onion, thinly sliced
  • 1 small Red bell pepper, julienned
  • 6 Garlic Cloves, thinly sliced
  • 1 teaspoon Oregano leaves or
  • 1 teaspoon Dried oregano
  • 1 teaspoon Capers, drained
  • 1/2 teaspoon Dried hot red pepper flakes
  • 3 cup White wine vinegar
  • 2 tablespoon Sugar
Directions
  1. 1
    Peel the eggplant and cut into 1/8 inch julienne strips about 2 inches long.
  2. 2
    Place the eggplant in a colander, add the salt and toss well.
  3. 3
    Cover the colander, place over a large bowl, and let stand 1 hour.
  4. 4
    Combine the oil, onion, pepper and garlic in a large, heavy, non-reactive Dutch oven or deep skillet,
  5. 5
    place over medium
  6. 6
    heat , and saute the mixture for 5 minutes.
  7. 7
    Add the eggplant and saute until golden on all sides, about 5 minutes.
  8. 8
    Stir in the oregano, capers, and hot pepper flakes.
  9. 9
    Remove the pan from the heat and divide the eggplant mixture among 6 sterilized half-pint jars.
  10. 10
    Return the Dutch oven to the stove and add the vinegar and sugar.
  11. 11
    Turn the heat up to high and bring the mixture to a boil.
  12. 12
    Reduce the heat and simmer for 5 minutes.
  13. 13
    Remove the pan from the
  14. 14
    heat and spoon the liquid mixture equally into the 6 eggplant jars, leaving a 1/4 inch head space in each jar.
  15. 15
    Seal the jars and process in a boiling water bath for 15 minutes.
  16. 16
    Let cool and store in a cool, dark place for 2 to 3 weeks before using

Nutrition Facts

Servings 1

Amount Per Serving
Calories 347.9kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 29268.4mg1220%
Total Carbohydrate 34.2g12%
Dietary Fiber 12.4g50%
Sugars 21.5g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bell, boiling, capers, cloves, drained, dried, eggplant, eggplants, extra, flakes, hot, julienned, leaves, lusty, mediterranean, oil, olive, onion, oregano
Read it online: https://www.chefs-mate.com/recipe/lusty-eggplant-relish/