Eggplant Pomegranate Relish

  • Serves

    makes About 3 Cups



  • 13 cup extra-virgin olive oil
  • 1 large eggplant, cubed
  • 1 red onion, peeled and chopped
  • 6 cloves garlic, peeled and minced
  • 1 (2") piece ginger, peeled and minced
  • 1 cup tomato juice
  • 13 cup pomegranate molasses
  • 1 tsp. cayenne
  • Salt and freshly ground black pepper
  • 12 cup chopped fresh mint leaves
  • 1 small pomegranate, seeded (optional)


Step 1

Heat oil in a large skillet over high heat until hot. Add eggplant and cook, stirring often, until soft, 5–10 minutes.

Step 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.

Step 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.

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