Chopped-Eggplant Relish

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2 medium eggplants (about 2 pounds)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced

1. Preheat oven to 400 degrees.

2. Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400 degrees for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.

3. Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently. Yield: 2 cups (serving size: 1/4 cup).

Yield: 8 servings

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