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Many Southerners believe that white eggplants are sweeter and less bitter than their purple cousins. If the white eggplants are unavailable, use purple ones, or use a mixture of eggplants of various shapes and colors. This salad tastes best if chilled overnight.
Preheat oven to 400F.
Pierce eggplants in several places with a sharp knife, put on a baking sheet and roast for 1 hour or more, or until skins are shriveled and eggplants are very soft. Remove from oven, and allow to cool. When cool enough to handle, peel eggplants, cut flesh into 1/2-inch pieces and set aside.
Heat olive oil in a large skillet over medium heat, and add chopped onion and bell peppers. Cook just until onions and peppers are soft but not browned. Add salt, pepper, garlic, chili pepper and eggplants. Stir well, and cook 3 to 4 minutes more. Add raisins, vinegar and honey, reduce heat to medium-low and cook for 10 minutes. Add more salt, if needed.
Remove from heat, and cool completely. Just before serving, stir in chopped parsley, and serve cold or at room temperature.
- Calories 290
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 5 g
- Protein Content 3 g
- Saturated Fat Content 2 g
- Sodium Content 400 mg
- Sugar Content 34 g