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Eggplant Relish
Description
Eggplant Relish can be eaten hot or cold, as a relish, spread or salad.
Ingredients
- 1 large eggplant
- 3 Tablespoons vegetable oil
- 1 Tablespoon dried dill weed
- 1 small can tomato paste
- 4 large onions, finely chopped
- 1 green pepper, finely chopped
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1/8 teaspoon pepper
Methods/steps
- Place eggplant in a 350F oven and bake for one hour or until tender. Cool, remove pulp and chop.
- Saute onion in oil until golden.
- Mix eggplant pulp, onion and pepper in a large bowl. Add dill, lemon juice, tomato paste salt and pepper. Blend well.
- Place mixture in a casserole dish and bake uncovered at 350F for one hour.
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