Pomegranate
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Pomegranate Eggplant Relish

1/3 cup olive oil

1 medium eggplant, peeled and diced into ½ inch piece squares

1 medium red onion, diced small

2 tablespoons minced garlic

1 cup tomato juice

1/3 cup pomegranate syrup

Salt and pepper

¼ cup chopped fresh mint

1 pomegranate, seeded

 

 

In a large sauté pan, heat oil over high heat until hot, but not smoking. Add eggplant and cook, stirring, until well-seared and quite soft (5-7 minutes).

 

Reduce heat to medium, add onion and cook, stirring for 2-3 minutes. Add garlic, and continue to stir for one minute. Add in tomato juice and pomegranate syrup, bring it just to a boil, and then reduce heat to low and simmer, stirring occasionally (for 5 minutes).

 

Remove from heat, and season with salt and pepper to taste. Stir in mint and pomegranate arils. Serve hot or cold with crackers or bread - or over chicken, fish or pork chops.

 

 

Yields 4 cups.

Last Updated Saturday, June 24, 2017 - 05:35 AM.