Eggplant and olive relish
Delight your taste buds with this savory Eggplant and Olive Relish! Made with tender eggplants, vibrant red pepper, zesty garlic, and briny olives, all enhanced by the aromatic touch of dried oregano. Perfect as a dip, spread, or a flavorful topping for your favorite dishes. Easy to prepare and bursting with Mediterranean flavors!
- 02 Jun 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Eggplant and olive relish is a delightful Mediterranean-inspired dish that makes for a perfect appetizer or side. This recipe combines the smoky flavor of roasted eggplants with the tanginess of olives and the aromatic presence of oregano, creating a robust and savory relish. It's versatile and can be served with bread, pita, or as a topping for grilled meats. Let's dive into the art of making this delicious relish.
Ingredients:
Instructions:
- Wash the eggplants and red pepper thoroughly.
- Dice the eggplants into small cubes.
- Cut the red pepper into similar-sized small pieces.
- Mince the garlic cloves.
- Slice the olives if they are whole.
- Heat a large non-stick skillet over medium-high heat.
- Add 2 tablespoons of the olive oil to the skillet.
- Once the oil is hot, add the diced eggplants to the skillet.
- Cook the eggplant for about 10-15 minutes, stirring occasionally, until they start to become tender and golden brown.
- Remove the eggplant from the skillet and set aside.
- In the same skillet, add another 2 tablespoons of olive oil.
- Add the red pepper and cook for 5-7 minutes until it starts to soften.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Return the cooked eggplant to the skillet with the red pepper and garlic.
- Add the sliced olives and stir to combine.
- Add the dried oregano to the skillet.
- Pour in the remaining olive oil.
- Stir all the ingredients together until well combined.
- Reduce the heat to low and let the relish simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the eggplant is completely tender.
- Taste the relish and adjust the seasoning if necessary. You can add salt and pepper according to your preference.
- Remove from heat and let the relish cool down to room temperature.
- Serve the eggplant and olive relish with crusty bread, over pasta, or as a topping for grilled meats. It can also be enjoyed on its own as a flavorful side dish.
- Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 5 days.
Tips:
- Choose firm and shiny eggplants without any soft spots for the best texture and flavor.
- Roast the eggplants whole to retain moisture; piercing the skin with a fork prevents them from bursting.
- Allow the eggplants to cool slightly before handling to make peeling easier and to avoid burning yourself.
- For a more intense flavor, use a mix of different types of olives such as Kalamata or green olives.
- If you prefer a bit of heat, add a pinch of red pepper flakes or chopped fresh chili peppers to the relish.
- Store the relish in an airtight container in the refrigerator for up to a week; the flavors will meld and improve over time.
Congratulations! You've successfully made a delicious eggplant and olive relish. Whether you serve it with crusty bread, pita chips, or as an accompaniment to your favorite main dishes, this relish is sure to impress with its rich, smoky, and tangy flavors. Enjoy your homemade Mediterranean treat!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 3.00g | 2% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 9g | 24% |
| Sugar 9g | 9% |
| Fat | |
| Fat 33g | 38% |
| Saturated 4.78g | 16% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 20mg | 4% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 1.85mg | 12% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 30mg | 34% |
| Vitamin E 1.99mg | 13% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 3.20mg | 29% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 610mg | 18% |
| Selenium, Se 1.18ug | 2% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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