Browse Recipes
0
Save to My Recipes
Print

Eggplant With Roasted Red Bell Pepper Relish

Eggplant With Roasted Red Bell Pepper Relish
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
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.

  • 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
    • Added Sugars 0g
  • 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

Recommended for You

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.

Reviews

Reviews

Write a Review