Dolphin Bay Eggplant Relish

Eggplant and Mediterranean flavors combine to make a tasty twist to the usual party salsa.

Servings: 6-8

Cook Time: 15 minutes

Pair With: A rich, fruit-forward red wine, like a Syrah.

Source: Recipe and photo courtesy of Executive Chef Jacob Moss of Lido Restaurant at Dolphin Bay Resort & Spa.


1 eggplant, peeled and diced into 1/2 inch cubes
2 cloves garlic
1 medium shallot, diced into 1/2 inch cubes
1 large rib of celery, diced into 1/2 inch cubes
1 small tomato, diced into 1/2 inch cubes
4 large leaves of basil
1 lemon, juiced
olive oil for cooking
salt and pepper to taste


In a medium pan, sauté the eggplant  in olive oil in small batches until lightly cooked, about 4 minutes, stirring occasionally. Set aside in metal bowl. In the same pan, sweat the celery, shallots and garlic on low/medium until the garlic becomes fragrant. Add the tomatoes and cook another 30 seconds. Add this mixture in with the eggplant and let cool. Once the mixture is at room temperature, add the basil and lemon juice and season with salt and pepper. Serve with tortilla chips. This mixture can be refrigerated overnight.


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