As soon as I saw this posted on my friend’s site, I knew I would be trying it. Elizabeth of “My Communal Table” produces some of the most original recipes I find in my online foodie wanderings. This rock star of a relish, with sweet-spicy complex flavors, is no exception.
This pulls together in 15 minutes, just as Elizabeth predicts. I swooned after my first spoonful, then forced myself to allow the relish to cool in the fridge until supper. I sauteéd some boneless chicken thighs and slathered them with the eggplant relish. Israeli couscous worked as a nice side, and we dined well last evening.
This was my first experiment with pomegranate molasses, a new favorite condiment.
TIP: I didn’t think the relish needed any extra salt and chose no-salt tomato sauce. I used sriracha for heat because that was what I had on hand. Not a big fan of mint in anything but a cocktail, I only added 2 tablespoons rather than the 1/2 cup called for in Elizabeth’s recipe.
Yields 4 cups
- 1/3 cup extra-virgin olive oil
- 1 large eggplant, cubed
- 1 red onion, peeled and chopped
- 6 garlic cloves, peeled and minced
- 2-inch piece of fresh ginger, peeled and minced
- 1 cup no-salt tomato sauce
- 1/3 cup pomegranate molasses
- 1 teaspoon harissa or other hot sauce
- salt and/or ground black pepper
- 1/2 cup fresh mint leaves, chopped
1. Using a large skillet, heat the oil over high heat until hot. Add the eggplant and some salt (optional) and cook, stirring until eggplant is soft, 5-10 minutes.
2. Lower the heat to medium and add the onions. Cook until slightly limp, about 3 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
3. Add the tomato sauce, pomegranate molasses and hot sauce. Stir to remove browned bits from bottom of skillet. Bring the mixture to a boil, then lower heat to a simmer and thick, stirring, until relish thickens, about 5 minutes. Season to taste.
4. Remove from heat and add chopped mint. Serve immediately or chill in fridge until reheating and serving.