Best 8 Mediterranean Eggplant Relish Recipes

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**Savory and Versatile: Unraveling the Mediterranean Eggplant Relish and Its Culinary Delights**

Embark on a culinary journey to the heart of the Mediterranean, where flavors dance in harmony and create a symphony of taste. Discover the Mediterranean eggplant relish, a versatile dish that captures the essence of the region's vibrant cuisine. This tantalizing relish is a delightful blend of smoky eggplant, aromatic herbs, tangy tomatoes, and a touch of spice. With its rich and complex flavor profile, it adds a burst of Mediterranean sunshine to any dish.

Our curated collection of recipes introduces you to the diverse culinary possibilities of this delectable relish. From the classic baba ganoush, a smoky and creamy dip, to the refreshing fattoush salad, a vibrant mix of flavors and textures. Grilled eggplant rolls, stuffed with a savory filling, offer a delightful twist on the traditional dish. For a burst of color and crunch, try the Mediterranean eggplant salad, a delightful combination of roasted eggplant, fresh vegetables, and tangy dressing.

Whether you're hosting a Mediterranean-themed dinner party or simply seeking new culinary adventures, this collection of recipes will guide you in creating flavorful and authentic dishes that celebrate the spirit of the Mediterranean. Let the enticing aromas and bold flavors transport you to the picturesque shores of the Mediterranean, where every bite tells a story of culinary heritage and joy.

Here are our top 8 tried and tested recipes!

MEDITERRANEAN EGGPLANT RELISH



Mediterranean Eggplant Relish image

Provided by Paul Grimes

Categories     Side     Hanukkah     Dinner     Eggplant     Healthy     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 3 cups

Number Of Ingredients 8

1 (1 1/2-pounds) 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

Steps:

  • Preheat oven to 450°F with racks in middle and upper third.
  • Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
  • Turn on broiler.
  • 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.
  • 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.

EGGPLANT RELISH



Eggplant Relish image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 3 cups

Number Of Ingredients 10

Relish
1 large eggplant, diced
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
1/4 cup chopped fresh garlic
1/4 cup toasted pine nuts
1/4 cup golden raisins plumped over heat in white wine
1/2 cup red wine vinegar
Pinch sugar

Steps:

  • Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
  • To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
  • Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.

CAPONATA



Caponata image

This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!

Provided by Elise Bauer

Categories     Appetizer     Condiment     Caponata     Eggplant     Italian     Relish

Time 1h45m

Yield 10

Number Of Ingredients 15

1 globe eggplant - about 1 pound, diced
Salt
4 tablespoons extra virgin olive oil, divided
1 small onion, minced
1 celery stalk, minced
1 garlic clove, minced
4-6 plum tomatoes, finely chopped
1/2 cup pitted green olives, finely chopped
1/4 cup pine nuts, toasted
2 to 3 tablespoons small capers, drained
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1 tablespoon tomato paste
1/4 cup chopped basil

Steps:

  • Toss eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
  • Cook onions, celery, garlic: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside.
  • Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
  • Combine with other ingredients: Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
  • Let cool, add basil, salt, pepper: Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.

EGGPLANT RELISH



Eggplant Relish image

Delicious Eggplant Relish made with roasted veggies and fresh ingredients. Serve relish chilled with warm pita bread!

Provided by Sonila

Categories     Appetizer     Side Dish

Time 2h45m

Number Of Ingredients 10

2 eggplants
1 green bell pepper
2 tomatoes (tomatoes on the vine)
1 medium yellow onion
5 garlic cloves (add more if needed)
1 lemon
1 bunch flat parsley, divided (used in dip and garnishing)
5 tbsps olive oil (extra virgin)
0.5 tsp sea salt (adjust to taste)
0.5 tsp black pepper

Steps:

  • Cut eggplants in half. Lay them in a baking tray face up. Place bell pepper in baking tray too. Drizzle olive oil over all the vegetables.
  • Bake at 400 F, middle rack in the oven for about 15 minutes. Rotate the pepper and continue baking. At about 20-25 minutes remove pepper, flip the eggplant halves carefully and continue baking for another 30 minutes.
  • Let both pepper and eggplant cool enough to be handled by hand. Peel pepper, then slice and dice in small pieces. Add to a bowl.
  • Scoop the flesh of each eggplant half, remove the seeds where very visible. Then slice and dice the same way. Place on the bowl over pepper.
  • Dice tomatoes, onions and mince garlic. Add the desired amount in the bowl over eggplant and pepper. Chop about half a cup of flat parsley and add as well.
  • Squeeze 1 lemon over the ingredients in the bowl. Add about 3 tbsps of olive oil. Finally add half a teaspoon of sea salt.
  • Mix everything carefully. Taste and adjust lemon, olive oil, salt as needed. Then chill for at least 1 hour before serving. Garnish with fresh flat parsley and serve with pita bread:). Enjoy!

Nutrition Facts : Calories 253 kcal, Carbohydrate 24 g, Protein 4 g, Fat 18 g, SaturatedFat 3 g, Sodium 302 mg, Fiber 9 g, Sugar 12 g, UnsaturatedFat 13 g, ServingSize 1 serving

GRILLED EGGPLANT WITH BALSAMIC VINEGAR RELISH



Grilled Eggplant with Balsamic Vinegar Relish image

Grilled eggplant topped with a fresh tomato, oregano, and balsamic relish. Can be served as a side dish to meat or fish, or as an appetizer with some crusty grilled bread! Serve warm or cold, but my preference is to serve it at room temperature.

Provided by Kim's Cooking Now

Time 55m

Yield 4

Number Of Ingredients 7

1 medium eggplant, sliced lengthwise into 1/4-inch-long strips
2 ¼ teaspoons salt, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh oregano
⅛ teaspoon ground black pepper
½ cup diced tomato

Steps:

  • Place sliced eggplant in a colander in the sink. Sprinkle eggplant with 2 teaspoons salt. Let sit for 30 minutes to release any bitter juices. Rinse with cold water and dry on paper towels.
  • Heat a grill pan to high heat. Place 2 tablespoons olive oil in a small bowl. Brush eggplant lightly with olive oil and grill for 2 minutes, pressing down occasionally with a spatula. Turn each slice, without flipping, and continue grilling for 2 more minutes to form beautiful grill marks. Flip eggplant and repeat this process on the other side. Remove grilled eggplant to a serving platter.
  • Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, oregano, remaining 1/4 teaspoon salt, and pepper in a small bowl. Add tomato and mix well. Pour over the grilled eggplant.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 10 g, Fat 13.9 g, Fiber 4.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 1313.9 mg, Sugar 4.9 g

GRILLED EGGPLANT WITH FETA RELISH



Grilled Eggplant with Feta relish image

I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons balsamic vinaigrette
1 teaspoon garlic powder
1 cup (4 ounces) crumbled feta cheese
2/3 cup chopped seeded peeled cucumber
1/2 cup chopped seeded plum tomato
1/4 cup finely chopped red onion
8 slices eggplant (3/4 inch thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil or parsley, optional

Steps:

  • In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.

Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

EGGPLANT RELISH



Eggplant Relish image

This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes 4 cups

Number Of Ingredients 12

3 tablespoons olive oil
2 garlic cloves, smashed
Coarse salt and ground pepper
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
6 plum tomatoes, finely chopped
1/4 cup red wine vinegar
1/4 cup pine nuts
1/4 cup pitted green olives, chopped
1/4 cup golden raisins
2 to 3 tablespoons sugar
2 tablespoons capers, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
  • Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
  • Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
  • Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

Tips:

  • Choose ripe and firm eggplants for the best flavor and texture.
  • Prick the eggplants with a fork before roasting to allow steam to escape and prevent them from bursting.
  • Roast the eggplants until they are tender and slightly charred, but not mushy.
  • Allow the eggplants to cool slightly before handling them, as they will be very hot.
  • Use a sharp knife to finely chop the eggplants, as this will help to create a smooth and even relish.
  • Add the remaining ingredients to the eggplants and stir until well combined.
  • Taste the relish and adjust the seasonings as needed.
  • Serve the relish immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This Mediterranean eggplant relish is a flavorful and versatile condiment that can be used in a variety of dishes. It is perfect for adding a pop of flavor to sandwiches, wraps, salads, and grilled meats. It can also be used as a dip for vegetables or crackers. With its smoky, tangy, and slightly spicy flavor, this relish is sure to be a hit with your friends and family. So next time you're looking for a quick and easy way to add some extra flavor to your meals, give this Mediterranean eggplant relish a try.

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