Pomegranate-eggplant Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Condiments, Harned 1996, Middle east, Relishes, Vegetables | 1 | Batch | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1 | Eggplant, diced medium | |
| 1 | Red onion, diced small | |
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 672
Calories From Fat: 638
Total Fat: 72.2g
Cholesterol: 0mg
Sodium: 7mg
Potassium: 121.3mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 1.6g