Persian Pomegranate Eggplant Relish - 9 g carbs

Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1/3 cup olive oil
1 medium eggplant -- diced medium
1 medium red onion -- diced small
2 tablespoons minced garlic
1 cup tomato juice
1/3 cup pomegranate molasses
salt and freshly ground pepper
1/4 cup roughly chopped fresh mint
1 pomegranate -- seeds only

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 - 7 minutes.
Reduce heat to medium, add onion and cook, stirring, for 2-3 minutes. Add garlic and cook, stirring, for 1 minute. Add tomato juice and pomegranate molasses, bring to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat. Season with salt and pepper to taste, stir in the mint and pomegranate seeds and serve hot or cold. This relish will keep, covered and refrigerated, for about 6 days. Makes 4 cups (16 one-quarter cup servings).

Per Serving (excluding unknown items): 77 Calories; 5g Fat (51.4% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.