Pomegranate-eggplant relish
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 1 | medium | Eggplant; diced medium |
| 1 | medium | Red onion; diced small |
| 2 | tablespoons | Minced garlic |
| 1 | cup | Tomato juice |
| ⅓ | cup | Pomegranate molasses |
| Salt and pepper; to taste | ||
| ¼ | cup | Roughly chopped fresh mint |
| 1 | Pomegranate; seeds of | |
Directions
In a large saute pan, heat oil over high heat until hot but not smoking. Add eggplant and cook, stirring, until well seared and quite soft, about 5 to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.
Add tomato juice and pomegranate molasses, bring just to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes.
Remove from heat, season with salt and pepper, stir in the mint and pomegranate seeds and serve hot or cold.
This relish will keep, covered and refrigerated, for about 6 days.
Yield: About 4 cups.
From John Willoughby and Chris Schlesinger's New York Times News Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks" 01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned. From: Intercook