Eggplant-Tomato Relish
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Everyday Food, January/February 2011
- Yield Makes 2 cups
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Ingredients
- 1 can (28 ounces) whole peeled tomatoes, torn into small pieces
- 2 unpeeled garlic cloves
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1 globe eggplant (1 pound)
- 1/2 small red onion, diced small
- Coarse salt and ground pepper
Directions
- Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.
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Not bad but for me was lacking something in order to be called a "relish". Canned tomatoes are not as sweet as fresh and my relish was neither tangy nor particularly tasty. I added 1 tbsp of sugar and a few shakes of white vinegar and the result was much better.