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Eggplant Pomegranate Relish - Turkey
1/3 cup extra-virgin olive oil
1 large eggplant, cubed
1 red onion, peeled and chopped
6 cloves garlic, peeled and minced
2" piece ginger, peeled and minced
1 cup tomato juice
1/3 cup pomegranate molasses
1 tsp. cayenne
Salt and freshly ground black pepper
1/2 cup chopped fresh mint leaves
1 small pomegranate, seeded (optional)
1. Heat oil in a large skillet over high heat until
hot. Add eggplant and cook, stirring often, until
soft, 510 minutes.
2. Reduce heat to medium, add onions and cook,
stirring often, until slightly softened, 23 minutes.
Add garlic and ginger and cook until fragrant, 1
minute.
3. Add tomato juice, pomegranate molasses, and
cayenne, and season to taste with salt and pepper.
Stir to loosen brown bits on bottom of skillet. Bring
mixture just to a boil, reduce heat to low, and
simmer, stirring often, until thickened, about 5
minutes. Remove from heat and stir in mint and, if
using, pomegranate seeds. Adjust seasonings.
MAKES ABOUT 3 CUPS
Source: Saveur, January 1999
Formatted by Chupa Babi in MC: 05.21.06
We adapted this recipe from License to Grill (Morrow,
1997), by Chris Schlesinger and John Willoughby.
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