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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Relish

Source: dLife

Relish made with eggplant instead of pickles.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	38.5

Total Carbs	8.4 g

Dietary Fiber	4.8 g

Sugars	3.3 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	325.8 mg

Protein	1.5 g

Sodium	76.3 mg

Dietary Exchanges 0.4 Fat, 1.4 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each whole eggplant 2.0
2 tbsp chopped parsley 1.0
1 tbsp fresh lemon juice 0.5
0 1/2 tsp paprika 0.5
0 1/2 tsp ground cumin 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 2.0
2 each medium garlic cloves

Directions

Preheat oven to 400 degrees F.
Prick eggplant with a fork in a few different places. Arrange eggplants on a foil covered baking sheet and cook until soft, but not mushy, about 40 minutes.
Slice the eggplants lengthwise into fourths and drain. Peel skin off and chop insides.
Gently mix together eggplant with parsley, lemon juice, paprika, cumin, salt, pepper, and garlic.