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Eggplant-Tomato Relish

This relish makes a wonderful topping for crostini, or serve it as condiment for roasted chicken. Try it tossed into pasta, like our recipe for Pasta with Eggplant-Tomato Relish.

  • yield: Makes 2 cups




  • 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

Cook's Note

To store, refrigerate in an airtight container, up to 1 week.


  1. Step 1

    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.

Everyday Food, January/February 2011



Reviews (1)

  • 10 Oct, 2011

    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.