Reviews (1)
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17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
10/10/2011
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.
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Eggplant-Tomato Relish
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
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
Gallery
Eggplant-Tomato Relish
Recipe Summary
Yield: Makes 2 cups
Gallery
Eggplant-Tomato Relish
Eggplant-Tomato Relish
Eggplant-Tomato Relish
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
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.
Reviews (1)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
10/10/2011
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.
Reviews (1)
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
Add Rating & Review
17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
17 Ratings
5 star values:
3
4 star values:
2
3 star values:
9
2 star values:
3
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 9
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
10/10/2011
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.
Martha Stewart Member
Rating: Unrated
10/10/2011
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.
Rating: Unrated
All Reviews for Eggplant-Tomato Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Eggplant-Tomato Relish
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
