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.
Congrats to both of the Liz’s! This recipe looks wonderful. I have long been a lover of Pomegrante Molasses, I wonder what I could do to make this shelf stable? I am sure it would have to be pressure canned–I wonder if it would suffer with a bit of added acid. (lemon or vinegar) Thanks for posting as always 🙂
Thanks, Wendy, I’m sure it would need more acid for canning. It is delicious on grilled bread for a vegan lunch, my summer favorite thus far.
Wow! What an honor! Thanks, Elizabeth. I love the idea of Sunchowder making this shelf stable. This is how foodie friends help each other out. Everyone “feeds” off each others recipes and makes them grow. Love it. Love the community. Love my friends.
So fun to cook my friends’ food – on my second batch of this.
This is such a wonderful recipe. Thanks for highlighting it, Liz!
Thanks, Lynda – I am on a second batch, amping up the heat for vegan lunches. Larry, of course, cheers from the sidelines.
I’m always looking for new uses for eggplant, and we ALWAYS have pomegranate molasses on hand….gotta make this soon. Thanks also for reminding me of Elizabeth’s great site, I’ve been missing you both. – S
Thanks, Steve – yes, I always enjoy Elizabeth’s posts too.
Thanks, Steve. Inspiring each other is what it is all about…
What a wonderful recipe and as much as I love caponata this makes a delightful change 🙂 Thanks!
chow dear! Devaki @ weavethousandflavors
I ate this on toast after making a double batch – a totally satisfying vegan lunch, dare I say…
I can vouch for how insanely delicious this is! It’s also great run through the blender as a smooth dip or sandwich spread.
Great idea to make it a “smoothie” dip –