Eves Wednesday Newspaper Eggplant Relish Recipes

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EGGPLANT RELISH



Eggplant Relish image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 3 cups

Number Of Ingredients 10

Relish
1 large eggplant, diced
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
1/4 cup chopped fresh garlic
1/4 cup toasted pine nuts
1/4 cup golden raisins plumped over heat in white wine
1/2 cup red wine vinegar
Pinch sugar

Steps:

  • Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
  • To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
  • Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

EVE'S WEDNESDAY NEWSPAPER EGGPLANT RELISH



Eve's Wednesday Newspaper Eggplant Relish image

Yield Makes about 3 cups

Number Of Ingredients 13

3 cups 1/2-inch cubes peeled eggplant (about 1 medium)
1 medium onion, chopped fine
1/3 cup finely chopped green bell pepper
1 garlic clove, minced
1/2 cup extra-virgin olive oil
a 6-ounce can tomato paste
1/4 pound mushrooms, chopped
3/4 cup water
2 tablespoons red-wine vinegar
1/2 cup drained pimento-stuffed green olives, chopped
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano, crumbled
Accompaniment: crackers or toasted Italian bread slices

Steps:

  • In a 4- to 6-quart saucepan cook eggplant, onion, bell pepper, and garlic in oil, covered, over moderately low heat, stirring occasionally, 10 minutes. Stir in remaining ingredients and salt and pepper to taste and simmer, covered, stirring occasionally, 30 minutes. Transfer relish to a bowl and cool. Chill relish 1 day to develop flavor.
  • Serve relish on crackers or toasts.

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