Roasted Eggplant with Sun-dried Tomato Relish is just the kind of easy-yet-elegant side dish that you’ll go back to over and over again!
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If you’re looking for a healthy and delicious side dish that looks beautiful on your table but also takes minutes to make, here you go! This is for you.
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Roasted Eggplant with Sun-dried Tomato Relish
Ingredients
Relish:
- 15 sun dried tomatoes
- 3 cloves garlic
- 1/2 cup fresh dill
- Zest and juice of one lemon
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Roasted Eggplant:
- 1-2 eggplants, cut into rounds
- Kosher salt, for sprinkling
- Olive oil for drizzling
Instructions
Prepare the relish: finely chop sun dried tomatoes, garlic and dill. Place into bowl; add lemon, salt, pepper and olive oil. Stir to combine.
Prepare the eggplant: sprinkle a generous amount of salt on the eggplant rounds. Allow to sit for half an hour, then wipe off the accumulated fluid.
Place eggplant in a single layer on a baking sheet. Drizzle wth olive oil and bake at 425 for 40-50 minutes, flipping halfway through.
Just before serving, drizzle relish over the eggplant.
Notes
Eggplant can be roasted up to 3 days ahead of time. Relish can be prepared 3-4 days ahead of time. Assemble dish fresh.
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gitty says
the pic looks amazing but the recipe is missing
overtimecook says
Thanks, fixed!