EGGPLANT RELISH
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
- To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
- Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.
BITTER MELON RELISH RECIPE - (3.9/5)
Provided by á-77268
Number Of Ingredients 15
Steps:
- Slice the bitter melon length ways and remove the white pith and seeds. Blanch in boiling hot water for 30 seconds. Remove from water and finely chop. To easily peel the tomato place in boiling water for 2 minutes. Skin should easily peel back. Then seed and chop finely. Seed and chop the rest of the vegetables and place in the large bowl with the red tomato and bitter melon and mix well. Mix the vegetables with the salt and let stand for an hour or overnight. Drain the vegetables and put in a large pot. Add 2/4 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. http://www.not-too-sweet.com/bitter-melon-relish/
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- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
- Once the eggplant is soft and almost cooked through, add the turmeric, stir so it coats everything and cook for another minute.
- Add the spice mix, vinegar and sugar and mix well so the sugar dissolves. Cook another couple minutes, scraping anything that had stuck to the bottom, until the liquid has basically disappeared. Remove from heat and allow to cool before serving or storing in a jar in the fridge.
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