Eggplant With Roasted Red Bell Pepper Relish

Eggplant With Roasted Red Bell Pepper Relish
Source: Diabetes and Heart Healthy Cookbook. Recipe Credit: .
Summary

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.

This recipe from Diabetes and Heart Healthy Cookbook, 2nd edition, co-published with the American Heart Association. To order directly from the American Diabetes Association, click here.

  • Prep time
    8 min
  • Cook time
    28 min
  • Servings
    6 Servings
  • Serving size
    2 slices eggplant and 1 heaping tablespoon relish
Dinner Sides Vegan Vegetarian Veggie Rich Indian Mediterranean
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 slices eggplant and 1 heaping tablespoon relish
  • Amount per serving Calories 50

  • Total Fat 3g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 200mg
  • Total Carbohydrate 7g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 1g
  • Potassium 280mg
  • Phosphorus 30mg

Choices/Exchanges: 1 Vegetable, 1/2 Fat

Dinner Sides Vegan Vegetarian Veggie Rich Indian Mediterranean
Ingredients

Ingredients

  • eggplant (unpeeled, cut into 12 slices, each 1/2 inch)
    1
  • olive oil (divided use)
    1 tbsp
  • salt
    1/8 tsp
  • roasted red peppers (drained if bottled, chopped)
    1/2 cup
  • chopped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil (crumbled)
    1 tbsp
  • red wine vinegar
    1/2 tsp
  • small garlic (minced)
    1 clove
  • Pinch of pepper
    1
Directions

Directions

  1. Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.

  2. 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.

  3. 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.

  4. Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.

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