Best 3 Eggplant Tomato Relish Recipes

Indulge in a delightful culinary journey with our tantalizing Eggplant Tomato Relish, a symphony of flavors that will elevate your taste buds. This versatile relish is a delectable blend of roasted eggplant, juicy tomatoes, aromatic spices, and a hint of tangy vinegar. Perfect as a condiment, spread, or dip, it complements grilled meats, fish, sandwiches, and vegetable platters.

Unleash your inner chef and embark on a flavor adventure with our curated collection of Eggplant Tomato Relish recipes. From the classic Italian Caponata, bursting with Mediterranean flavors, to the smoky and spicy Muhammara, inspired by Middle Eastern cuisine, each recipe offers a unique interpretation of this culinary delight.

For a taste of rustic charm, try our Traditional Eggplant Tomato Relish, a timeless recipe that showcases the natural goodness of fresh ingredients. If you prefer a more piquant experience, our Spicy Eggplant Tomato Relish, infused with fiery chili peppers, will set your taste buds ablaze.

Vegetarians and vegans, rejoice! Our Eggplant Tomato Relish is a treasure trove of plant-based goodness. Spread it on toasted bread or crackers for a satisfying snack, or use it as a flavorful addition to your favorite pasta dishes and grain bowls.

Welcome to the world of Eggplant Tomato Relish, where taste and versatility reign supreme.

Let's cook with our recipes!

GRILLED EGGPLANT WITH FRESH RICOTTA AND GRILLED TOMATO-BASIL RELISH

Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish image

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ripe plum tomatoes, cut in half lengthwise
5 tablespoons olive oil
Salt and freshly ground black pepper
1 small red onion, cut in half and thinly sliced
2 tablespoons balsamic vinegar
1/4 cup finely chopped fresh basil plus fresh leaves, for garnish
8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
6 tablespoons olive oil
Salt and freshly ground black pepper
16 ounces fresh sheep's milk ricotta
1/4 cup finely chopped fresh flat-leaf parsley leaves

Steps:

Heat your grill to high.
Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.

EGGPLANT-TOMATO RELISH

Eggplant-Tomato Relish image

Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1 can (28 ounces) whole peeled tomatoes, torn into small pieces
2 unpeeled garlic cloves
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 globe eggplant (1 pound)
1/2 small red onion, diced small
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.

PASTA WITH EGGPLANT-TOMATO RELISH

Pasta with Eggplant-Tomato Relish image

Swap fresh goat cheese for the feta if you'd like in this Mediterranean-inspired pasta dish that's easy to throw together in a short period of time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 4

Ingredients

Coarse salt and ground pepper
1 pound short, ridged pasta, such as penne rigate
1 recipe Eggplant-Tomato Relish
4 ounces crumbled feta cheese

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.

Nutrition Facts : Calories 396 g, Fat 8 g, Fiber 6 g, Protein 15 g

Tips:

Choose ripe and flavorful eggplants and tomatoes for the best results.
Use a sharp knife to cut the vegetables evenly so they cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of sautéing.
Season the relish to taste with salt, pepper, and other spices.
For a spicier relish, add a pinch of red pepper flakes or chopped chili pepper.
For a sweeter relish, add a tablespoon of honey or maple syrup.
Store the relish in a jar or container in the refrigerator for up to 2 weeks.

Conclusion:

Eggplant tomato relish is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for topping grilled meats, fish, or vegetables. It can also be used as a sandwich spread or dip. With its smoky flavor and tangy sweetness, eggplant tomato relish is sure to be a hit at your next gathering.