• Prep Time:
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  • Serves: 1 Batch

Pomegranate-Eggplant Relish

  • Recipe Submitted by on

Category: Condiments, Vegetables

 Ingredients List

  • 1/3 c Olive oil
  • 1 md Eggplant; diced medium
  • 1 md Red onion; diced small
  • 2 tb Minced garlic
  • 1 c Tomato juice
  • 1/3 c Pomegranate molasses
  • Salt and pepper; to taste
  • 1/4 c Roughly chopped fresh mint
  • 1 Pomegranate; seeds of


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.

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