Eggplant Relish
Yield
2 cupsPrep
10 minCook
15 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | each |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
vinegar
|
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | each |
green bell peppers
|
|
| 1 | medium |
onions
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
vinegar
|
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
sugar
|
*
|
Directions
Bake eggplant until soft.
Grind together the baked eggplant, egg, green pepper and onion.
Add oil, vinegar and seasonings to taste.
Chill. Serve cold.
