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Eggplant Pepper Relish

Rated as 4.45 out of 5 Stars

"This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania"
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Ingredients

20 m servings
Original recipe yields 12 servings

Directions

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  1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
  2. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
  3. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.

Footnotes

  • Nutritional Analysis: One serving (1/3 cup) equals 55 calories, 3 g fat (trace saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was delicious! Although I did modify it somewhat to suit our needs. The only thing I added was an onion, and I put everything in the blender when it was done and pureed it to make a smooth...

Most helpful critical review

This is the first time I tried eggplant, and it turns out that I don't like it. But the recipe sounded really good, so I replaced the eggplant with zucchini and it was a hit!

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This was delicious! Although I did modify it somewhat to suit our needs. The only thing I added was an onion, and I put everything in the blender when it was done and pureed it to make a smooth...

I'm sure this is amazing in its original form but I didn't have all the ingredients so I tweaked it quite a bit. I've been trying to find good recipes for eggplant because it's not my favorite v...

Loved this - kept the skins on, added onion & put it all in food processor. Have had two requests for this recipe!

So delicious! And my boyfriend loved it too. Unfortunately (and surprisingly) my son did not. I had trouble getting some of the thinner skin off the peppers, but it didn't affect the end result....

This recipe was absolutlely outstanding. I only used only 3 red peppers (no yellow ones) so I had about equal parts pepper and eggplant. I diced all the veggies and served it with flatbread cr...

Yummy dish. I didn't have red peppers on hand, only yellow and green, but this came out wonderful anyway. I served it room temperature as a side dish to a baked fish (close to a chicken parm t...

MM I went to the farmers market today and got some eggplants I wasn't sure what to do with. This recipe reminded me of a spread I had bought from Trader Joe's one time. I liked the person's id...

I know charring is a big part of this recipe, but I did not because I did not want it all mushy. Tasted great but i think some sour addition will make it even better.

This is the first time I tried eggplant, and it turns out that I don't like it. But the recipe sounded really good, so I replaced the eggplant with zucchini and it was a hit!