Eggplant-Antipasto Medley

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This relish is wonderful over burgers, fish or spooned on top of crackers.

Tags: Intermediate, 30 mins, Dips & Dressings, Vegetables, BBQ, Low Sodium, Vegetarian
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


8 cups (2L) chopped peeled eggplant (¾-inch/2 cm cubes) (about 1 large eggplant)
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 cup (125 mL) PC Splendido 12-Vegetable Antipasto
1/4 cup (50 mL) fresh parsley coarsely chopped


  1. Preheat barbecue to medium.
  2. Trim ends from eggplant. Slice eggplant lengthwise into 1/2-inch (1 cm) thick slices. Brush eggplant with olive oil. Place on grill; cook for 10 to 15 minutes, turning once, or until soft and browned. Cool
  3. Cut grilled eggplant into large dice. In bowl, stir together eggplant, antipasto and parsley. Makes about 2 cups (500 mL).


Chef's Tips

Serve with PC Thick and Juicy Lean Burgers and PC Gigantico 100% Whole Wheat Hamburger Buns for a delicious and healthy meal.

Nutritional Information

Calories 43 Cal
Fat 3.8 g
Sodium 57 mg
Carbohydrate 6 g
Protein 0.9 g