Spicy Eggplant Relish for Winter
Lovers of heat will be all over this! This spicy eggplant relish is a delicious vegetable dish you can enjoy year-round — perfect alongside meat, fish, and more.
Polly
Recipe author
Spicy Eggplant Relish for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
1 g
Fats 0 %
0 g
Carbohydrates 86 %
6 g
28 kcal
GI:
100
/
0
/
0
- Preheat the oven to 350°F (180°C). 2. Wash the eggplant well under running water and peel it. Cut it lengthwise and scrape out the seeds if you can, then cut the rest into small cubes about 1/2 inch (1 cm) across. Put the cubes in a large bowl, sprinkle with salt, and toss. Let them sit a while to draw out the bitterness, covered so the tops don't dry out, stirring occasionally for best results. 3. Rinse the red bell peppers and place them whole, unpeeled, on a parchment-lined baking sheet. Once the oven is hot, roast them for half an hour. When they're done, let them cool a bit, then peel off the skins and cut the flesh into small pieces. 4. Wash the tomatoes, blanch them in boiling water, slip off the skins, and chop finely. 5. Peel the garlic and press it or grate it on the fine holes. 6. Peel, rinse, and finely chop the onion. 7. Set a large pot over medium heat. Heat it dry and add the fennel seeds and chopped chile (you can use ready-made flakes). Toast them for a couple of minutes until fragrant. 8. Squeeze the eggplant to drain off the excess liquid, then add it to the pot along with the bell peppers, tomatoes, onion, and garlic. Add all the remaining ingredients, including the spices and red wine vinegar, and stir. Cover and bring to a boil, then lower the heat and simmer for 10–15 minutes. Uncover and simmer for about the same again, until the liquid starts to cook off. 9. Prepare your canning jars: wash them well and scald with boiling water. 10. Spoon the hot eggplant relish into the clean jars, leaving about 3/4 inch (2 cm) of headspace, and cover with clean lids. 11. Line the bottom of a wide pot with a towel and set the jars in it. Add water so it doesn't reach the rims of the jars. Sterilize over low heat for 10 minutes, then seal the jars and turn them upside down until cool. Happy canning!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fennel - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Oregano dry - 306 kcal/100g
- Chili pepper - 40 kcal/100g
- Red wine vinegar - 19 kcal/100g
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