Eggplant Relish

by on May 26, 2013
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2 eggplants
3 cloves garlic (chopped)
1 medium sweet onion (chopped)
1/8 CU fresh dill (chopped)
1/4 bunch parsley (chopped)
1 1/2 CU olive oil
1 bunch chives (chopped)
3 pitas
pepper and salt to taste

1. Bake eggplant 1 hour @ 400 degrees
2. Cut tip off and remove skin
3. Cut in half and remove seeds
4. Chill in fridge for 30 minutes
5. Dice eggplant into half inch cubes and place in large mixing bowl
6. Add onion, dill, parsley, garlic, pepper, salt, chives and olive oil
7. Toss gently, completely coating eggplant
8. Cut pita in half and heat on a grill.
9. Fill with relish and serve

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