Use this relish as a delicious condiment for roasted chicken or as a topping for crostini. Try it in Pasta with Eggplant-Tomato Relish.



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

17 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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.