Eggplant Relish

Name: Eggplant Relish
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps finely chopped basil; 1 large rib large celery rib, cut into 1/4-inch dice; 567 grams large eggplant , peeled and cut into 1/2-inch dice; 0 teaspoons fennel seeds, chopped; 2 garlic cloves, minced; 6 pitted kalamata olives, minced; 2 teaspoons fresh lemon juice; 3 Tbsps extra-virgin olive oil; 1 large plum tomato, cut into 1/4-inch dice; 4 servings Salt and freshly ground pepper; 1 medium shallot, cut into 1/4-inch dice

Eggplant Relish might be just the side dish you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, primal, and whole 30 recipe has 149 calories, 2g of protein, and 12g of fat per serving. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

In a large nonstick skillet, heat 2 tablespoons of the olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes.

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Eggplant

Transfer the eggplant to a bowl.

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Eggplant

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Bowl

Heat the remaining 1 tablespoon of olive oil in the skillet.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic, shallot and celery and cook over moderate heat, stirring often, until the shallot is softened, 4 minutes. Stir in the tomato and cook for 30 seconds.

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Shallot

Celery

Garlic

Tomato

Add the tomato mixture to the eggplant along with the olives, basil, lemon juice and fennel seeds. Stir gently. Season the relish with salt and pepper and serve.

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Salt And Pepper