Eggplant (Aubergine) & Olive Relish

Total Time
Prep 10 mins
Cook 30 mins

Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time.

Ingredients Nutrition


  1. Coarsely chop the eggplant and sprinkle lightly with salt.
  2. Place in a colander and stand for 10 minutes.
  3. Rinse well under cold water, drain and pat dry with paper towel.
  4. Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
  5. Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
  6. Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
  7. Stir in the olives and oregano and serve warm or at room temperature.
Most Helpful

This was a really simpe to put together and great tasting relish, I left everything quite chunky and it was great along with roast beef. I did end up with a little liquid left over but just left that behind while transferring to the dish. I only had dried oregano so added a decent sprinkle for the last few minutes of cooking and added fresh parsely at the end for some additional colour and texture.

Peter J May 31, 2009

I am rating this recipe 4 stars instead of 5 because i expected the end result to be like a thick dip. Mine turned out not like a dip at all,After 1hr30 mins of cooking.It was very delicious, used it as a sandwich filling with arabic flat bread. will make it again as a sandwich filling.Thank you Jan .

lemoncurd April 04, 2005

Yummo! Served with crusty french bread slices, delicious.

Sueie May 26, 2003