There’s something about those little purple eggplants in my garden.
They’re just so darn cute.
I actually like the look of them sitting pretty on my kitchen counter. I almost feel bad cutting them up, but I had to.
I didn’t want them to go bad so I whipped ’em up into an early Fall dish.
Relish? For Fall?
And can you believe it’s Fall already?
Where did the summer go? I’m not complaining though, I love the Fall and September is one of the best months in Manhattan. Cool breeze. Flip flops. Long sleeved shirts. No jackets. Sunglasses. Love it.
And love this relish.
It’s simple. Gluten-Free, Dairy-Free and Vegan.
What’s not to love?
Now all you need is a few gluten-free crackers or a piece of gluten-free toast to round out a perfect snack.
I’ve been enjoying this relish atop flat breads with ripe avocado and a pinch of sea salt.
Needless to say…it hits the spot.
Especially around 3PM when you’re getting that afternoon need for a bit of flavor.
Well, that’s when I get my yearning for a snack.
Whatever the time, wherever you are…when you’re in the mood for a little nibble spread on some cheer with this relish.
It’s a great condiment for your grilled tofu, fish, eggs, burgers, salads and pasta dishes.
Not to mention just simply great by the spoonful.
But maybe I’m the only one caught in front of my fridge with a tablespoon in one hand and this relish in the other.
It’s just that good. I can’t resist.
Pomegranate Eggplant Relish
Gluten-Free and Vegan
Makes 6 (1 pint jars)
- 3 large Vidalia onions, chopped
- 15 baby eggplant (or 1 small eggplant), chopped
- 3 yellow bell peppers, chopped
- Seeds and juice of 1 pomegranate
- 2 cups organic apple cider vinegar
- 3/4 cup sugar
- Combine all ingredients in a large stockpot over high heat; bring to a boil. Reduce to low heat; simmer for 20 minutes.
- Sterilize six 1 pint jars and keep warm. Transfer hot relish mixture into the jars, leaving 1/4 inch of space at the top. Remove any air bubbles and secure caps on each jar.
- Submerge relish-filled jars into boiling water for 20 minutes. Test to ensure jars have sealed properly by pressing on the center of the lid, which should be slightly depressed.
- Cool jars. Store in a cool pantry or refrigerator.
Share your thoughts
My 6 ingredient receipe
Healthly Hawaiian laulau (steam meat or veggies wrapped in taro leaves) makes 6
2 1/2 llbs Taro leaf or Spinach
2 large Okinawin sweet potato cut, about 2inch cubes
1 Onion cut make 6 wedges
1 mushrooms whole or sliced
1 tomato cut into 6 wedges
6 pcs salmon cut into about 2 inches
2T. Hawaiian salt or whatever you prefer on Salmon leave to tge side when done,this will be the last time you add salt it is alot but it will be divided well among the laulaus.
Clean taro leaves, cut stalk off close to leaf then cut into 1inch pcs
Take 5-6 leaves add one of everything above & wrap also add a few cut taro stems to each and enclose tightly in foil should look like a bundle/packet
Boil water in steamer place laulau in steamer for 2 hours
Open and eat 🙂 Aloha
Note to chef: U can use whatever vegetable you enjoy in the laulau too
Oooo sounds lovely!
Thank u so much for sharing. We changed our way of eating & I am grateful for bloggers like you that we can learn new fresh ways of eating, plus using 6 ingredients that’s a healthy party bonus! :)) Aloha
Thank you so much! I am so happy to hear from you and delighted you are enjoying my recipes. Have a fabulous night!
great recipe idea!
My fav 6 ingredient recipe is a quick pasta dish…
1 lb rigatoni
1 large onion, chopped
a couple of cloves of garlic, minced
1 lb fresh tomatoes, chopped
handful of basil, roughly chopped
1 lb fresh mozzarella
2 tbsp olive oil
salt & pepper
Cook pasta according to package instructions. While the pasta is cooking, saute the onion and garlic in olive oil over medium heat, then add the chopped tomatoes. Season with salt and pepper, to taste. Cut the mozzarella into bite sized pieces, drain the pasta (when it is al dente) and toss everything together. Top with the chopped basil and you are good to go!