Sauteed Eggplant With Red Pepper Relish
Published April 10, 1993
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 medium eggplant
2 teaspoons salt, plus more to taste
1 tablespoon olive oil
1 shallot, peeled and minced
2 medium cloves garlic, peeled and minced
1 rib celery, diced
2 to 3 anchovy fillets, finely minced into a paste, optional
1 cup diced roasted red peppers
1 tablespoon drained capers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Freshly ground pepper to taste
Olive oil spray
Nutritional analysis per serving (4 servings)
14 grams carbs; 2 milligrams cholesterol; 106 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 5 grams fiber; 488 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the eggplant into ½-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
- Step 2
Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.
Private Notes