| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Condiments, Harned 1996, Middle east, Relishes, Vegetables |
1 |
Batch |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been taken for granted? Imagine how God feels”