This recipe completes the meal shown below: Cracklin’ Chicken (from Nom Nom Paleo) served with Caramelized Cauliflower and Warm Tomato Eggplant Relish.
This relish is both spicy and sweet. It was one of those Chopped nights in the house where I opened the fridge, looked at the veggies I had on hand and thought hmm, “what can I do with all of this?” With the cauliflower tossed in the oven, and the chicken cracklin’ away, this quick relish was created with eggplant, tomatoes, red onion, jalapeño, garlic, and lime. I’m big on sauces and flavorings on protein so this was a big hit paired with the chicken.
Quick, simple, and easy. That’s the motto lately!
Warm Tomato Eggplant Relish
Prep time
Cook time
Total time
Author: Alicia Shaw
Serves: 2
Ingredients
- 1 tablespoon walnut oil
- 1 small eggplant, diced
- ½ a red onion, diced
- 1 pint grape tomatoes
- 1 jalapeño, diced
- 1 small garlic clove, grated (or minced)
- 1 lime, juiced and zested
- salt to taste
Instructions
- Heat oil in an electric skillet (or large sauté pan) over medium heat.
- Add eggplant and cook about 5 minutes, stirring occasionally.
- Add onion and cook 2-3 more minutes until softened.
- Add jalapeño and tomatoes. Cook 5 minutes, stirring occasionally.
- Turn the heat down and let the tomatoes continue to cook and burst open about 5 minutes.
- Turn off the heat and add the lime juice, lime zest, and garlic. Season to taste with salt.
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