Side Pannel
Pomegranate-Eggplant Relish
Pomegranate-Eggplant Relish
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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