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Title: Pomegranate-Eggplant Relish
Categories: Condiment Ethnic Relish Vegetable
Yield: 1 Batch
| 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.
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
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