Skip Navigation LinksHome > February 2011 - Volume 5 - Issue 1 > Eggplant with Roasted Red Bell Pepper Relish
HEART Insight:
doi: 10.1097/01.HEARTI.0000394437.93303.36
Departments: The Hungry Heart/A Culinary Cruise

Eggplant with Roasted Red Bell Pepper Relish

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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

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

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

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Cooking spray

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

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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.

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Nutrition Analysis

(per serving)

Calories 74

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

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Dietary Exchanges

2 vegetable

1 fat

© 2011 American Heart Association, Inc.