Eggplant Aubergine Olive Relish

Elevate your appetizer game with this bold and flavorful Eggplant Aubergine Olive Relish, a Mediterranean-inspired spread that’s as versatile as it is delicious. Roasted eggplant serves as the creamy base, perfectly complemented by the briny bite of kalamata olives, tangy capers, and a touch of red wine vinegar. Aromatic garlic, sautéed red onion, and a medley of fresh parsley and oregano infuse each bite with vibrant, savory notes. Ready in just under an hour, this relish is perfect for serving with crackers, warm pita, or crostini and doubles as a zesty condiment for grilled meats or fish. With its hearty texture and irresistible layers of flavor, this eggplant relish is a crowd-pleasing addition to any table—and it keeps wonderfully for up to four days in the fridge!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 medium-sized eggplant (aubergine)
• 3 tablespoons extra virgin olive oil
• 1 small red onion
• 3 cloves garlic
• 0.5 cup kalamata olives
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 3 tablespoons parsley, finely chopped
• 1 teaspoon oregano, dried
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern without piercing the skin. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on the baking sheet.

Step 3

Roast the eggplants in the preheated oven for 25–30 minutes, or until the flesh is soft and golden brown. Remove from the oven and let cool slightly.

Step 4

While the eggplants are roasting, finely dice the red onion and garlic. Chop the kalamata olives into small pieces.

Step 5

Once the eggplants are cool enough to handle, scoop out the flesh with a spoon and discard the skins. Place the flesh in a mixing bowl and mash it gently with a fork until slightly chunky.

Step 6

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, and sauté for 3–4 minutes until softened and fragrant.

Step 7

Add the sautéed onion and garlic to the mashed eggplant. Stir in the chopped olives, capers, red wine vinegar, parsley, oregano, crushed red pepper flakes, salt, and black pepper.

Step 8

Taste the relish and adjust seasoning as needed, adding more salt, pepper, or vinegar to suit your preference.

Step 9

Transfer the relish to a serving bowl and let it sit at room temperature for at least 15 minutes to allow the flavors to meld together.

Step 10

Serve the relish with crackers, warm pita, or crostini, or use it as a condiment for grilled meats or fish. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(942.8g)

Amount per serving	% Daily Value*
Calories	886.3

Total Fat 73.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4214.6mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 29.2g	0%
Total Sugars 26.2g
Protein 8.7g	0%

Vitamin D 0IU	0%
Calcium 256.9mg	0%
Iron 7.6mg	0%
Potassium 1730.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.1%

Protein: 3.7%

Carbs: 25.1%