Ingredients
1/3 cup olive oil
1 medium eggplant, diced medium
1 medium red onion, diced small
2 tbsp minced garlic
1 cup tomato juice
1/3 cup pomegranate molasses
1 salt and pepper, to taste
1/4 cup roughly chopped fresh mint
1 pomegranate, seeds of
Directions
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, about 5 to 7 minutes. Reduce heat to medium, add onion and
cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring,
for 1 minute.
Add tomato juice and pomegranate molasses, bring just to a boil,
reduce heat to low and simmer, stirring occasionally, for 5 minutes.
Remove from heat, season with salt and pepper, stir in the mint and
pomegranate seeds and serve hot or cold.
This relish will keep, covered and refrigerated, for about 6 days.
Yield: About 4 cups.
From John Willoughby and Chris Schlesinger's New York Times News
Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for
Discriminating Cooks" 01/31/96 article in "The (Louisville, KY)
Courier-Journal." Pg. C6. Electronic format by Cathy Harned. From:
Intercook
Servings: 1 batch
Pomegranate-Eggplant Relish Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, certainly as far back into history as the early Egyptians, and quite possibly further than that. Having said that, generally, these old records were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. He also recounts how the Romans made use of a wide range of aromatic flavours, including some that we all recognise like bay, rue and asafoetida. Later, we find a couple of recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that we all know today, but instead recipes for the types of meals eaten by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like parsley and basil. These new foods and spices was responsible for an outbreak in books on cookery, most of which are now in private libraries. For the decades that followed, the powerful and rich houses competed to serve the most exotic banquets, and as a result the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cook books are highly popular due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Pomegranate Eggplant Relish recipe.
