Eggplant Relish

Recipe courtesy Michael Symon

Photo: Eggplant Relish

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 3 cups
LEVEL: Easy

ingredients

  • Relish
  • 1 large eggplant, diced
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup chopped shallots
  • 1/4 cup chopped fresh garlic
  • 1/4 cup toasted pine nuts
  • 1/4 cup golden raisins plumped over heat in white wine
  • 1/2 cup red wine vinegar
  • Pinch sugar
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Directions

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.

Per Tablespoon: Calories:20; Total Fat: 1 gram; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0.5 grams; Cholesterol: 0 milligrams; Sodium: 41 milligrams

Notes

Spoon the eggplant relish on toasted bread spread with sheep's milk ricotta cheese, and then top with torn basil and parsley leaves, and drizzle with extra-virgin olive oil.

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  • on August 05, 2012

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    My wife made this last night, and it's an absolute killer dish. A refreshing change from bruschetta, and a really nice use of eggplant, which is being harvested so quickly right now. In fact, we might make another batch of this stuff. Thank you Michael!

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