Eggplant With Roasted Red Bell Pepper Relish

Roasted red bell pepper relish adds a burst of color and flavor atop thick slices of tender, lightly browned eggplant. Roasting the eggplant tames its slightly bitter flavor and highlights its natural richness.
-
- Prep time
- 8 min
-
- Cook time
- 28 min
-
- Servings
- 6 Servings
-
- Serving size
-
2 slices eggplant and 1 heaping tablespoon relish
Ingredients
-
eggplant (unpeeled, cut into 12 slices, each 1/2 inch)
- 1
- 1
-
-
olive oil (divided use)
- 1 tbsp
- 1 tbsp
-
-
salt
- 1/8 tsp
- 1/8 tsp
-
-
roasted red peppers (drained if bottled, chopped)
- 1/2 cup
- 1/2 cup
-
-
chopped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil (crumbled)
- 1 tbsp
- 1 tbsp
-
-
red wine vinegar
- 1/2 tsp
- 1/2 tsp
-
-
small garlic (minced)
- 1 clove
- 1 clove
-
-
Pinch of pepper
- 1
- 1
-
Directions
-
Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.
-
Lightly brush both sides of the eggplant slices with 2 teaspoons oil. Sprinkle the salt over the top of the slices. Arrange in a single layer in the baking dish.
-
Roast for 18–20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.
-
Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.