Equipment
Ingredients
Eggplant Base
- 400 g eggplant, sliced into 1.5cm thick rounds
- 5 g kosher salt, dry
- 15 ml olive oil
Red Pepper and Celery Relish
- 150 g red bell pepper, finely diced
- 50 g celery, finely diced
- 40 g red onion, finely diced
- 10 g fresh parsley, finely chopped
- 5 g fresh mint, finely chopped
- 15 ml red wine vinegar
- 5 ml olive oil
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 87 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 5 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 501 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 380 mg
- Calcium
- 27 mg
- Iron
- 0.8 mg
- Magnesium
- 24 mg
- Phosphorus
- 43 mg
- Zinc
- 0.3 mg
- Vitamin A
- 76 mcg
- Vitamin C
- 55 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.09 mg
- Niacin
- 1.1 mg
- Folate
- 51 mcg
- Water
- 155 g
Sources: USDA FoodData Central
Method
Place the sliced eggplant rounds on a paper towel-lined surface. Sprinkle the kosher salt evenly over both sides and let rest for 10 minutes to draw out excess moisture and bitterness.
In a mixing bowl, combine the finely diced red bell pepper, celery, red onion, parsley, mint, red wine vinegar, 5ml of olive oil, and black pepper. Toss well and set aside to let the flavors meld.
Using clean paper towels, firmly pat the eggplant slices completely dry, wiping away the drawn-out liquid and any excess surface salt.
Heat 15ml of olive oil in a large skillet over medium-high heat until shimmering, approximately 190 Celsius or 375 Fahrenheit. Add the dried eggplant slices in a single layer, working in batches if necessary.
Saute the eggplant for 4 to 5 minutes per side until deeply golden brown and highly tender when pierced with a fork.
Transfer the cooked eggplant slices to a serving platter. Generously spoon the fresh red pepper and celery relish over each round and serve immediately or at room temperature.
Chef's Notes
- Sweating the eggplant is crucial not just for removing bitterness, but for altering the spongy cell structure so it absorbs less oil, which is essential for keeping this dish low in fat.
- Dice the celery and red bell pepper to a uniform, small size. A precise dice ensures the relish sits neatly on top of the eggplant medallions and provides a balanced flavor in every bite.
- For a sharper bite, you can substitute the red wine vinegar with fresh lemon juice or add a pinch of red pepper flakes to the relish.
Storage
Refrigerator: 3 days — Store the eggplant and relish in separate airtight containers to maintain texture.
Reheating: Reheat the eggplant briefly in a skillet or microwave, but serve the relish cold or at room temperature.
Troubleshooting
Eggplant is soggy and greasy
Cause: Eggplant absorbed too much oil during sauteing because it was not sweated properly, or the skillet was not hot enough before adding the vegetable.
Fix: Press gently with paper towels to extract excess oil, then briefly reheat in a dry pan.
Prevention: Always salt and thoroughly pat dry the eggplant before cooking, and ensure the oil is shimmering before adding slices.
Relish tastes flat or dull
Cause: Under-seasoning or lack of acidity.
Fix: Add a splash more red wine vinegar or a pinch of salt to brighten the flavors.
Prevention: Taste the relish before topping the eggplant and adjust seasoning as needed.
Cultural Context
Across the Mediterranean, pairing deeply roasted or sauteed nightshades with bright, acidic relishes is a time-honored technique to balance rich flavors. This dish draws inspiration from regional vegetable preparations like Italian caponata and Greek melitzanosalata, simplifying the process for a quick, vibrant weeknight side.
