Mediterranean Eggplant Relish Recipes

"THE EGGPLANT" - A MEDITERRANEAN/MIDDLE EASTERN INSPIRED DISH

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a baking sheet.
• Remove the tough stem end of the eggplants and slice the eggplants in half lengthwise. Scoop out the seeds. Spray the cut sides with cooking spray and sprinkle with salt, then place cut-side down on the prepared baking sheet. Spray the skins with more cooking spray. Bake until the skins and insides are very tender, 25 to 35 minutes.
• While the eggplant is baking, toast the pine nuts in a large cast-iron or stainless steel skillet over medium heat until evenly browned, 3 to 5 minutes. Remove and set aside.
• In the same skillet without washing, add the grapeseed oil and saute the onions over medium heat until almost tender and caramelized, about 9 minutes; do not overcrowd the skillet or the onions will not caramelize properly. Sprinkle in the nutmeg and salt to taste during the cooking time. Add the anisette and increase the heat to medium high for 30 to 40 seconds, allowing it to flambe if you can do so safely (see Cook's Note). Reduce the heat back to medium and continue to cook until the onions are tender and caramelized, another 2 to 3 minutes.
• Salt the chopped tomatoes generously.
• To serve: On a large platter, arrange the eggplants cut-side up, then cover each half evenly and generously with the onion mixture, followed by the chopped tomatoes, mint, pine nuts, oregano and pomegranate seeds. Drizzle evenly with olive oil. Sprinkle with salt and white pepper to taste. Serve warm with crusty bread and olive oil with crushed red pepper for dipping. Pair with a full-bodied red or white wine.

MEDITERRANEAN EGGPLANT RELISH

Steps:

• Preheat oven to 450°F with racks in middle and upper third.
• Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
• Turn on broiler.
• Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
• Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.

EGGPLANT RELISH

Steps:

• Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
• To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
• Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

EGGPLANT RELISH

Steps:

• Cut eggplants in half. Lay them in a baking tray face up. Place bell pepper in baking tray too. Drizzle olive oil over all the vegetables.
• Bake at 400 F, middle rack in the oven for about 15 minutes. Rotate the pepper and continue baking. At about 20-25 minutes remove pepper, flip the eggplant halves carefully and continue baking for another 30 minutes.
• Let both pepper and eggplant cool enough to be handled by hand. Peel pepper, then slice and dice in small pieces. Add to a bowl.
• Scoop the flesh of each eggplant half, remove the seeds where very visible. Then slice and dice the same way. Place on the bowl over pepper.
• Dice tomatoes, onions and mince garlic. Add the desired amount in the bowl over eggplant and pepper. Chop about half a cup of flat parsley and add as well.
• Squeeze 1 lemon over the ingredients in the bowl. Add about 3 tbsps of olive oil. Finally add half a teaspoon of sea salt.
• Mix everything carefully. Taste and adjust lemon, olive oil, salt as needed. Then chill for at least 1 hour before serving. Garnish with fresh flat parsley and serve with pita bread:). Enjoy!

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees.
• Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
• Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
• When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
• Taste for salt; add more if necessary.
• Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.

MEDITERRANEAN CHICKEN WITH EGGPLANT

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

GRILLED EGGPLANT WITH FETA RELISH

Steps:

• In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

PASTA WITH EGGPLANT-TOMATO RELISH

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.

MEDITERRANEAN-STYLE EGGPLANT PASTA

Steps:

• Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
• Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
• Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
• Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH

Steps:

• Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
• Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
• Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.