Author Notes
I wasn’t sure what to call this dish. It’s based on a recipe called “Spicy Eggplant Relish” from the Moosewood Cookbook but I’m not entirely sure mine was very relish-like. I made a few other adjustments like cooking my peppers and adding fresh tomatoes and herbs and more spices.
I could see it topping off a rice dish, or dipping some pita in it. It can also be eaten on its own as a side or over a bed of greens, with an extra drizzle of olive oil. —leah.vandeveldt
Ingredients
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3 tablespoons
olive oil, divided
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1
large eggplant
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1
small red onion, diced
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2
cloves garlic, finely chopped
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1
small-medium green pepper
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1/2 teaspoon
smokey paprika
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1/2 teaspoon
cumin
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1/2 teaspoon
cayenne
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1/3 cup
mix of fresh parsley and basil, chopped
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10
cherry tomatoes, halved or quartered
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salt & pepper
Directions
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Heat one tablespoon olive oil in a large pan over a medium high beat. Add onions and garlic and cook for about 2-3 minutes.
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Add another tablespoon of olive oil and the eggplant. Cook for 5 minutes.
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Add paprika, cumin, cayenne, salt and pepper to taste and stir well.
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Add a tablespoon of water, reduce heat to medium-low and cover the pan to cook for another 10 minutes. After this your eggplant should be soft (cook covered for a few more minutes if not.) Remove from pan and set aside.
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In the same pan heat your last tablespoon of olive oil and cook green pepper over a medium high heat for 3-4 minutes, until slightly tender. Add to the eggplant mixture and allow to cool at room temperature or in the fridge.
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Once cooled add diced tomatoes, half of the fresh herbs, salt and pepper to taste and mix well. Top with the remaining herbs. Serve chilled or at room temperature in a pita, over salad greens, on crackers, etc.
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