• Email
  • Pin It

Pomegranate Eggplant Relish


Contributed by:

Pomegranate Eggplant Relish


3 comments | Leave Comment

1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...


Pomegranate Eggplant Relish


  • Ready Time : 0 min


4 cup (s)s


  • 1/3 cup olive oil
  • 1 medium eggplant, peeled, diced into half inch piece squares
  • 1 medium red onion, diced small
  • 2 tablespoons minced garlic
  • 1 cup tomato juice
  • 1/3 cup pomegranate syrup
  • salt
  • freshly ground pepper
  • 1/4 cup chopped fresh mint
  • 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 seeds and serve hot or cold with crackers, bread, or over chicken or  fish.

Source: Pomegranates.org

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




3 Responses to Pomegranate Eggplant Relish

  1. avatar says: Alissa

    This looks fantastic!

  2. avatar says: LSW

    Is that the right picture? I don’t recognize anything as eggplant. It looks like pineapple to me.

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in