Ingrédients pour Eggplant Aubergine Olive Relish
- Eggplants
- 1 teaspoon salt
- Olive Oil
- Red Capsicum
- Garlic Cloves
- Kalamata Olives
- Oregano Leaves
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Comment préparer Eggplant Aubergine Olive Relish
- Coarsely chop 1 large eggplant (about 1 lb) and sprinkle generously with 1 teaspoon of salt.
- Place the chopped eggplant in a colander and let it sit for at least 10 minutes to draw out excess moisture.
- Rinse the eggplant thoroughly under cold water, drain well, and pat it completely dry with paper towels.
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the eggplant, 1 red bell pepper (chopped), and 2 cloves of minced garlic. Stir to coat everything evenly with the olive oil.
- Reduce the heat to medium-low. Cook, stirring occasionally, for 30-40 minutes, or until the eggplant is very soft and the mixture has thickened considerably. If it seems too dry, add a tablespoon of water at a time until desired consistency is reached.
- Transfer the cooked relish to a bowl and let it cool slightly for about 10 minutes.
- Stir in 1/2 cup of pitted Kalamata olives (or olives of your choice) and 1 teaspoon of dried oregano. Taste and adjust seasoning with salt and pepper as needed.
- Serve the relish warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
61g
Fat
40g
Carbs
12g
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