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    You are in: Home / Recipes / Eggplant Relish Recipe
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    Eggplant Relish

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    Chef Glaucia's Note:

    We LOVE eggplant !!! This recipe comes from BHG July 2008. Have not tried it yet.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Prehaet oven to 375°F.
    2. 2
      In a nonreactive saucepan, combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
    3. 3
      With tip of knife, pierce eggplant in 5 or 6 places. Place on foil-lined baking pan. Roast for 1 to 1 1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool in baking sheet. When cool enough to handle, chop eggplant; set aside.
    4. 4
      Cook onion and pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato and honey. Bring to simmer and cook 5 minutes; cool.
    5. 5
      Season with salt and pepper to taste.
    6. 6
      Cover and refrigerate overnight.
    7. 7
      To serve, let stand at room temperature 30 minutes. Stir in parsley.
    8. 8
      Serve with toasted baguetes slices.

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    Nutritional Facts for Eggplant Relish

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 102.7
     
    Calories from Fat 47
    46%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 4.6 mg
    0%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 3.3 g
    13%
    Sugars 9.0 g
    36%
    Protein 1.4 g
    2%

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