Mediterranean Eggplant Relish
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
60
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Garlic (finely chopped)1 tbsp
Wine Vinegar (red-)Directions:
1
Preheat oven to 450°F with racks in middle and upper third
2
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes
3
Cool
4
Turn on broiler
5
Halve peppers lengthwise, then stem and seed
6
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
7
Transfer to a bowl and let stand, covered, 15 minutes
8
Peel peppers and coarsely chop
9
Scrape flesh of eggplant into a bowl, discarding skin
10
Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper
11
Preheat oven to 450°F with racks in middle and upper third
12
Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes
13
Cool
14
Turn on broiler
15
Halve peppers lengthwise, then stem and seed
16
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
17
Transfer to a bowl and let stand, covered, 15 minutes
18
Peel peppers and coarsely chop
19
Scrape flesh of eggplant into a bowl, discarding skin
20
Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper