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?
O yes.
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.
Silly me.
It’s just that good. I can’t resist.
Happy September.
Pomegranate Eggplant Relish
Gluten-Free and Vegan
Makes 6 (1 pint jars)
Ingredients
- 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
Directions
- 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.
- Enjoy.
What a fun and creative recipe! Thanks!
My go-to 6 ingredient recipe is!:
– 1 box corn/gluten free shells
– 1 cup cubed extra firm tofu
– 2 huge handfulls of fresh baby spinach
– A couple tablespoons of extra virgin olive oil
– About 1/4-1/2 cup graded Pecorino Romano
– salt and pepper to taste
Cook the pasta according to directions, lightly saute the cubed tofu with olive oil, toss the spinach in with the warm pasta once it has been drained, stir the spinach in with the pasta and add the rest of the olive oil, stir, toss in the tofu with the pasta, stir, toss the cheese in, stir, salt and pepper to taste… Enjoy!
Mom’s pork tenderloin!
http://iwasborntocook.blogspot.com/2011/01/winding-down-from-holiday-madness.html
Yummy; looks amazing Melissa. Thank you!
My favorite six ingredient dish is homemade pizza: whole wheat crust, mozzarella, roasted beets, caramelized onions, feta and olive oil!
Love the caramelized onions on that pizza. Sounds great!
My favorite 6 ingredient recipe is my roasted asparagus: http://www.ultra-epicure.com/2011/03/kerrygold-throwdown.html
It is fabulous!!
Yummy! Sounds great. Thanks Emily.
Glad I stumbled on your blog via FoodBuzz. Never made anything like this- but I also don’t have a beautiful garden as it seems you do. 🙂
http://keelymarie.com/2011/09/08/tonights-dinner-lemon-garlic-tilapia-brown-butter-brussel-sprouts/
Thank you so much, Keely; great to hear from you and so happy that you’ve found my blog. My garden is only in the summer at my family’s home on the shore in NJ as I don’t have a garden in Manhattan—wish I did! Thank you again; have a great weekend!
what an interesting flavor combination!
Thank you; hope you enjoy it. So great to hear from you!
Amy–Hi again! Forgot to wish you well on your new venture when writing last time. Sounds exciting! Did I misunderstand which Friday you would be choosing the winner of the Amex gift card? Thanks! Meganne O.
Thank you so much. I greatly appreciate your support and I hope you enjoyed al 100 pages of Easyeats.com. I picked the winner on Friday the 9th. Thanks Meganne…also I love the unique way you spell your name!
Potato Soup with Bacon
(very thick and creamy, and I leave lots of potato chunks in it)
5 slices bacon
5 russet potatoes
2 cans chicken broth
about a cup of half and half
garlic and onion to taste
I bake my potatoes first, sometimes the day before. Peel when cool.
Chop bacon into small pieces and brown in pot. Remove from drippings and set aside. Simmer garlic (I use 3-4 pods, minced) and one chopped onion in bacon drippings until transparent, about 5 minutes. Next, add two cans of chicken broth and the potatoes that have been chopped into small pieces. I also add a bit of water to get he right proportion of liquid to potato. I let this cook for 45 minutes or so until the potatoes have started softening and dissolving. At this time I use a masher to mash until I get the consistency I want.
I stir in half and half about five minutes before I serve, and I also add the crumbled bacon at this time.
Sounds delicious. Thank you!
That sounds so simple but so good! Love those baby eggplants.
Thanks Lisa; they’re so cute n’ tiny, aren’t they? I love em!
POTATO SOUP
10 to 14 potatoes, peeled and diced
1 to 1 1/2 lb. Polish Kielbasa
6 to 7 beef bouillon cubes (chicken can be substituted)
1 lg. or 2 sm. onions, sliced or diced
After combining all ingredients, cover with water and heat to boiling. Lower temperature and cook until potatoes are soft. Soup can be thickened by adding instant, mashed potatoes. Salt and pepper to taste; can be served with sour cream mixed in.
Yummy; thanks Liz. Perfect recipe for the Fall season.
I like frito pie. It’s got corn chips, chili, cheese, onions, rice and jalepeno peppers.
lol – that sounds like some comfort food there!…or football food 🙂
You betcha; yummy!
Wow; that’s a fun recipe!
Count me in please.
My fave 6-ingredient-recipe is homemade quiche. It’s very simple to make. All you need is a pie crust, a few fresh (backyard) eggs, 3 different types of cheese, and sliced peppers. Simply delicious!
Sounds great, lee; thank you!
Congratulations on the magazine launch!
One of my favorite 6 ingredient recipes is Homemade Mexican Soup. You can find it at http://www.mealsmatter.org/recipes-meals/recipe/82261.
Thank you so much, Mary; hope you enjoy our launch issue of Easy Eats Magazine at EasyEats.com….I’d love to hear your thoughts!
Hi Amie! Happened to find your website as I was visiting the Musselman applesauce site. Would like to share my (newly created) favorite 6-ingredient recipe that I stumbled upon one day this summer. Was in search of a quick,tasty,satisfying lunch.Am a woman in mid-life doing her best to eat healthily.(Need to feed hubby healthily,too, since he has cholesterol issues!)This fills the bill as a way to get more omega-3 fish into our diet.Here it is: Artichoke&Red Pepper Tuna– Gently flake 1 can(5 or 6 oz.) water-packed tuna into serving dish. Add 1 jar of artichoke hearts(6 oz.),drained,quartered,and marinated.(Reserve the oil/vinegar marinade from jar.) Dice some roasted red peppers to equal a 1/2 cup and add to tuna mixture.(There are many brands out there that come in handy jars!) Grab a lemon half and squeeze,to taste,over the tuna. Mince some fresh parsley(about 1 tablespoon) and sprinkle over the mixture.Drizzle some of the reserved oil/vinegar over all,and mix lightly. Serve on a bed of lettuce leaves or over baby spinach.(If you like crunch,as I do,you can also serve the tuna salad on a brown rice cake,toasted whole-grain pita,or other whole grain bread.) If you are in a pinch and have no fresh lemon juice or parsley,this dish is still satisfying. Enjoy!
Thanks Meganne; so happy to hear you just found my blog! Thank you for your recipe.
My favorite six-ingredient recipe is One Dish Chicken And Rice Bake 🙂 *Thanks* for the giveaway!
Yummy; sounds great! Thanks Cheryl.
xxoox Enjoy darling!
Amie…I am absolutely in awe. I love it…it’s so…beautiful. To create something like that…wow.
I cannot wait to make the oatmeal banana muffins with streusel – and the quinoa chickpea zucchini salad. Wonderful.
To everyone else – SUBSCRIBE! I will be extending for sure after this free issue. And will let my readers know about your mag as well 🙂
Awwww; you are great! Thank you so much; I really appreciate it!
Thank you; you are so kind and I appreciate your support. I am very excited about our launch…how do you like the first issue? Have a great weekend.
I will be reading it tonight – will let you know 🙂
Amie! So proud of you – you are truly an inspiration. I hope the magazine excels…such that you can hire me in the future 🙂
Six-ingredient meals? Umm…grilled chicken, mixed vegetables, quinoa, tomato sauce, cheese and cashews. 😉 I don’t think that counts though!
I have 6-ingredient Muffins!
YUM.
I like this 6 ingredient recipe–http://www.food.com/recipe/strawberry-pavlova-123578
It’s delicious!
Mmmmm; tasty! Thanks so much.
My favorite six-ingredient meal is original oatmeal with a dash of milk, butter, brown sugar, and banana and strawberry slices. Yummy!
Love this idea; sounds yummy, Britt!