* Exported from MasterCook *
Pomegranate Eggplant Relish
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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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
1 pomegranate -- Arils (see Note) and seeds
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
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; 0 mg cholesterol; 76 mg sodium; 1 g protein; 1 g fiber.
Cuisine:
"Mediterranean"
Source:
"Detroit News, September 9, 2004"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 101 Calories; 5g Fat (39.3% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
