Eggplant Pomegranate Relish - Turkey xp

[Guest guest]

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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, 5–10 minutes.

 

 

2. Reduce heat to medium, add onions and cook,

stirring often, until slightly softened, 2–3 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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[Guest guest]

Pomegranate molasses is not availbale in France. Could something like honey

be used instead?

 

Chris

 

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