Eggplant Relish

Eggplant Relish
Photo by Hector Sanchez


  • 1 medium shallot
  • 1 large plum tomato
  • 1 large eggplant into 1/2-inch dice
  • 2 clove(s) garlic
  • 0.25 teaspoon(s) fennel seeds
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) fresh lemon juice
  • + 4 more ingredients
    • 6 pitted kalamata olives
    • 2 tablespoon(s) finely chopped basil
    • 1 large celery rib
    • Salt and freshly ground pepper

In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes. Transfer the eggplant to a bowl. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the g...

View full recipe at Food & Wine


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