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Pomegranate Eggplant Relish

pomegranate eggplant relish
  • 4 cup (s)Servings


  • 1/3 cup olive oil
  • 1 medium eggplant, peeled, diced into half inch piece squares
  • 1 medium red onion, diced small
  • 2 tablespoon minced garlic
  • 1 cup tomato juice
  • 1/3 cup pomegranate syrup
  • salt
  • freshly ground pepper
  • 1/4 cup chopped fresh mint
  • seeds of 1 pomegranate


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, 5-7 minutes. Reduce heat to medium, add onion and cook, stirring for 2-3 minutes. Add garlic and continue to stir for 1 minute. Add in tomato juice and pomegranate syrup and bring just to a boil, then reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat, season with salt and pepper to taste. Stir in mint and pomegranate seeds and serve hot or cold with crackers, bread, or over chicken or  fish.