Eggplant Aubergine Olive Relish Recipes

EGGPLANT (AUBERGINE) & OLIVE RELISH

Eggplant (Aubergine) & Olive Relish image

Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time.

Provided by JustJanS

Categories Sauces

Time 40m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 medium eggplants (about 700g)
salt, for degorging
125 ml olive oil
1 medium red capsicum, quartered, deseeded, roughly chopped
2 garlic cloves, finely crushed
55 g kalamata olives, pitted and coarsely chopped
2 tablespoons fresh oregano leaves

Steps:

Coarsely chop the eggplant and sprinkle lightly with salt.
Place in a colander and stand for 10 minutes.
Rinse well under cold water, drain and pat dry with paper towel.
Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
Stir in the olives and oregano and serve warm or at room temperature.

Nutrition Facts : Calories 663.5, Fat 58.3, SaturatedFat 8.1, Sodium 253.7, Carbohydrate 38.2, Fiber 21.2, Sugar 15.4, Protein 6.7

PICKLED EGGPLANT (AUBERGINE) - JAMIE OLIVER

Pickled Eggplant (Aubergine) - Jamie Oliver image

From "Jamie at Home" episode JH0111 "Pickles and Preserves". This is the recipe as prepared on-screen. You can substitute the eggplant and oregano with other vegetable-and-herb combinations suggested by Jamie at the Food Network website: mushrooms with thyme, rosemary and sage; zucchini with mint; fennel bulbs with their fronds; small (pearl or cipollini) onions with 4-6 bay leaves; red and yellow bell peppers with thyme.

Provided by DrGaellon

Categories Vegetable

Time 23m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 1/4 cups water
4 1/4 cups white wine vinegar
3 tablespoons kosher salt
2 1/4 lbs eggplants
1 -2 tablespoon dried oregano
1 -2 red chili pepper, sliced
4 garlic cloves, coarsely sliced
1 cup sunflower oil
1 cup extra virgin olive oil

Steps:

Combine water, vinegar and salt in a pot. Bring to a boil.
Remove the green end of each eggplant. Slice in half lengthwise, then cut across into 1/2" slices. Cut slices into 1/2" batons. Add to boiling brine for 3 minutes. If they float, keep re-submerging them with a spoon.
Combine oregano, chile, garlic and both oils. Drain eggplant and add to oil mixture. Toss well.
Put canning jars into boiling water for 5 minutes. Transfer eggplant and oil to canning jars and seal.

Nutrition Facts : Calories 343.9, Fat 36.4, SaturatedFat 4.9, Sodium 1748.4, Carbohydrate 5.7, Fiber 3.1, Sugar 2.2, Protein 1

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