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Sauces and Condiments

Eggplant Relish

Monique Moore celebrated her 40th birthday with a dinner personally cooked by Andre Guerrero, chef of the hot new restaurant Linq. How did Moore lure Guerrero away from his high-profile job? Simple. He's her brother. Guerrero cooked most of the ... Read more

Total time: 20 minutes plus 2 hours chilling | Serves 6
  • 5 Japanese eggplants
  • 3 cloves garlic, mashed and minced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • Salt, pepper

Step 1Place eggplants over burners on a gas stove. At high heat, char skins. Turn eggplants in order to burn skins evenly. This takes about 10 minutes. Or, broil eggplants 4 inches from heat source, turning often, about 15 minutes. Transfer eggplants to plate to cool slightly. Place 1 eggplant at a time on cutting board. Hold end stem end and scrape charred skin away from you with a knife. After skins and stems have been removed, chop eggplant coarsely and put in glass or ceramic bowl. Add garlic, vinegar, lemon juice and salt and pepper to taste. Chill 2 to 3 hours or overnight before serving.

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