2000s Recipes + Menus
Mediterranean Eggplant Relish
Makesabout 3 cups
- Active time:25 min
- Start to finish:1 1/4 hr
December 2008
To balance the red-wine vinegar and capers in this blend of smoky eggplant and red peppers, anchovies perfume the relish with a deep, savory note. Though this is a natural accompaniment to the zucchini latkes, it also makes a lively option for the potato ones.
- 1 (1 1/2-lb) eggplant
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil plus additional for coating
- 1 teaspoon finely chopped garlic
- 1 tablespoon red-wine vinegar
- 1 tablespoon drained capers, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 anchovy fillets, finely chopped
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Preheat oven to 450°F with racks in middle and upper third.
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Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
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Turn on broiler.
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Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
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Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
Cooks’ notes:
- Eggplant relish can be made 2 days ahead and chilled. Bring to room temperature before serving.
- We've also got a web-exclusive recipe using the leftover anchovies.
- Keywords
- paul grimes,
- winter holidays,
- buy this make that,
- mediterranean,
- vegetarian
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