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Eggplant with Roasted Red Bell Pepper Relish

Posted in Main Course, Mediterranean, Recipes
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Eggplant with Roasted Red Bell Pepper Relish

Recipe Courtesy The American Heart Association

Serves 4; 3 slices eggplant and 2 tablespoons relish per serving

 

Roasted red bell pepper relish adds a burst of color atop thick slices of lightly browned eggplant.

 

Ingredients:

 

  • Cooking spray
  • 2 teaspoons olive oil and 1 teaspoon olive oil, divided use
  • 1 1 1/2-pound eggplant, cut into 12 1/2-inch slices
  • 1/8 teaspoon salt
  • 1/2 cup roasted red bell pepper, drained if bottled, chopped
  • 1 tablespoon snipped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil, crumbled
  • 1/2 teaspoon red wine vinegar
  • 1 small garlic clove, minced
  • Pinch of pepper

 

Instructions:

 

  1. Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.
  2. Using 2 teaspoons oil, brush both sides of the eggplant slices. Sprinkle the tops with the salt. Arrange the slices in a single layer in the baking pan.
  3. Roast for 18 to 20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.
  4. Meanwhile, in a small bowl, stir together the bell pepper, parsley, vinegar, garlic, pepper, and remaining 1 teaspoon oil. Spoon over the eggplant.

 

 

Nutrition Analysis (per serving)

Calories74

Total Fat3.5 g

Saturated Fat0.5 g

Trans Fat0.0 g

Polyunsaturated Fat0.5 g

Monounsaturated Fat2.5 g

Cholesterol0 mg

Sodium92 mg

Carbohydrates11 g

Fiber6 g

Sugars4 g

Protein2 g

Dietary Exchanges:   2 vegetable, 1 fat

 

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org.

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