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EGGPLANT WITH ROASTED BELL PEPPER RELISH  

Each serving contains only 92 mg of Sodium!

086

 

Ingredients  (Serves 4)

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

Directions

  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.
  5. Spoon over the eggplant.