Pomegranate Eggplant Relish - 2 pts, 9 g carbohydrates, 1 g fiber

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Pomegranate Eggplant Relish - 2 pts, 9 g carbohydrates, 1 g fiber

 

1/3 cup olive oil

1 medium eggplant, peeled, diced into 1-inch squares

1 medium red onion, dice small

2 tablespoons minced garlic

1 cup tomato juice

1/3 cup pomegranate syrup

Salt and pepper to taste

1/4 cup chopped fresh mint

Arils (see Note) and seeds of 1 pomegranate

 

 

 

 

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 arils and seeds and serve hot or cold with crackers, bread,

or over chicken, fish, or pork chops.

 

Makes 4 cups or 16 servings.

20 MINUTES: 5 minutes to make, 15 minutes to cook

 

Source: Detroit News

Formatted by Chupa Babi: 04.25.08

 

Note: Arils are the edible juice sac that contains a tiny seed inside the

pomegranate.

 

Per serving (per 1/4 cup): 76 calories; 5 g fat (1 g saturated fat; 59 percent

calories from fat); 9 g carbohydrates;1 g fiber. 0 mg cholesterol; 76 mg sodium;

1 g protein

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