Eggplant (Aubergine) & Olive Relish |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time. Ingredients:
2 medium eggplants (about 700g) |
salt, for degorging |
125 ml olive oil |
1 medium red capsicum, quartered, deseeded, roughly chopped |
2 garlic cloves, finely crushed |
55 g kalamata olives, pitted and coarsely chopped |
2 tablespoons fresh oregano leaves |
Directions:
1. Coarsely chop the eggplant and sprinkle lightly with salt.
2. Place in a colander and stand for 10 minutes.
3. Rinse well under cold water, drain and pat dry with paper towel.
4. Heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
5. Reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
6. Transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
7. Stir in the olives and oregano and serve warm or at room temperature.
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