Departments: The Hungry Heart/A Culinary Cruise
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/recipes.
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.
2 teaspoons olive oil and 1 teaspoon olive oil, divided use
1 1½-pound eggplant, cut into 12 ½-inch slices
1/8 teaspoon salt
½ cup roasted red bell pepper, drained if bottled, chopped
1 tablespoon snipped fresh parsley or ¼ teaspoon dried oregano, thyme, or basil, crumbled
½ teaspoon red wine vinegar
1 small garlic clove, minced
Pinch of pepper
Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.
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.
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.
Meanwhile, in a small bowl, stir together the bell pepper, parsley, vinegar, garlic, pepper, and remaining 1 teaspoon oil. Spoon over the eggplant.
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 92 mg
Carbohydrates 11 g
Fiber 6 g
Sugars 4 g
Protein 2 g
© 2011 American Heart Association, Inc.