Eggplant with Roasted Red Bell Pepper Relish

Eggplant with Roasted Red Bell Pepper Relish

  • 1 eggplant (unpeeled, cut into 12 slices, each 1/2 inch)
  • 1 tbsp olive oil (divided use)
  • 1/8 tsp salt
  • 1/2 cup roasted red peppers (drained if bottled, chopped)
  • 1 tbsp chopped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil (crumbled)
  • 1/2 tsp red wine vinegar
  • 1 clove small garlic (minced)
  • 1 Pinch of pepper
  1. Preheat the oven to 425°F. Lightly spray a large baking dish with cooking spray.

  2. Lightly brush both sides of the eggplant slices with 2 teaspoons oil. Sprinkle the salt over the top of the slices. Arrange in a single layer in the baking dish.

  3. Roast for 18–20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.

  4. Meanwhile, in a small bowl, stir together the remaining ingredients, including the remaining 1 teaspoon oil. Spoon over the eggplant.

Nutrition Facts
Recipe makes 6 servings (Serving Size 2 slices eggplant & 1 tbsp relish)
  • Calories 50
  • Total Fat 3 g
    • Saturated Fat 0.5 g
    • Trans Fat 0 g
  • Cholesterol 0 mg
  • Sodium 200 mg
  • Total Carbohydrate 7 g
    • Dietary Fiber 3 g
    • Sugars 4 g
  • Protein 1 g

Recipe Courtesy of the Diabetes Food Hub

Back to blog