Chopped-Eggplant Relish

Cooking Light
2 cups (serving size: 1/4 cup)


+ Add To Shopping List
2 medium eggplants (about 2 pounds)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced


Preheat oven to 400°.

Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.

Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.

Created date

March 2003

Nutritional Information

Calories 26
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 6.3 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 78 mg
Calcium 37 mg