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Eggplant Relish
Source: dLife

Relish made with eggplant instead of pickles.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables
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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2 each  whole eggplant
2 tbsp  chopped parsley
1 tbsp  fresh lemon juice
0 1/2 tsp  paprika
0 1/2 tsp  ground cumin
0 1/4 tsp  salt
0.125 tsp  black pepper
2 each  medium garlic cloves
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Slice the eggplants lengthwise into fourths and drain. Peel skin off and chop insides.
  4. Gently mix together eggplant with parsley, lemon juice, paprika, cumin, salt, pepper, and garlic.

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