Pomegranate Eggplant Relish
Servings
4 Servings
Ingredients
- 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
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, 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.
- Source: Pomegranates.org
I believe so, the eggplant is peeled and the sauces change the color.
Is that the right picture? I don’t recognize anything as eggplant. It looks like pineapple to me.
This looks fantastic!