Pine Nut And Pistachio Relish Recipe
Yield: 1 quartRecipe by luhu.jp
Ingredients:
1 large: Eggplant, peeled
6 Stalks: celery, trimmed
Finely chopped,
Finely chopped,
1/4 cup: Plus 1 tsp salt,
1 cup: Green olives,
1 cup: Olive oil,
Pits removed,
1 medium: Yellow onion, (s), peeled
Flesh finely chopped,
Finely chopped,
1 cup: Toasted pine nuts,
3 large: Garlic clove, s
1 cup: Shelled unsalted,
Peeled and minced,
Natural pistachio nuts,
8 large: Tomatoes, peeled
Outer skins removed,
Seeded and diced,
1/4 cup: Red wine vinegar,
1 tbsp: Basil, minced
1/4 cup: Sugar,
1 tbsp: Oregano, minced
Freshly ground,
1/2 tbsp: Thyme, minced
Black pepper to taste,
Directions:
Place the chopped eggplant in a colander and sprinkle with 1/4 cup
of the salt. set aside to "sweat" for 20-30 min.
Heat 1/2 cup of the olive oil in a large, heavy saucepan over
medium-high heat. Add the onion and garlic and saute until
translucent. Add the tomatoes, basil, oregano, and thyme, and saute
for 5-8 min. Remove from the heat.
Bring 4 cups water to a boil in a small pot. Add the chopped celery
and blanch for 1 min. Remove the celery with a slotted spoon and add
to the tomato mixture. Repeat the blanching process with the olives.
thoroughly rinse the salt from the eggplant under cold running water
and drain on paper towels.
Heat the remaining olive oil in a heavy saucepan over medium-high
heat. add the eggplant and saute for 3 min, then fold in the pine
nuts and pistachios. Remove the pan from the heat and let cool
slightly. Combine the eggplant and tomato mixtures.
In a small saucepan, heat the vinegar and sugar over low heat,
stirring to dissolve the sugar, about 4 min. Let the mixture cool,
then add to the eggplant-tomato relish. Adjust seasonings to taste.
Serve warm or at room temperature. Can be refrigerated for several
days.
Note: Serve with a wedge of hard cheese and cracker. It is also
delicious on top of pasta or as an accompaniment to grilled chicken.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 160
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp
of the salt. set aside to "sweat" for 20-30 min.
Heat 1/2 cup of the olive oil in a large, heavy saucepan over
medium-high heat. Add the onion and garlic and saute until
translucent. Add the tomatoes, basil, oregano, and thyme, and saute
for 5-8 min. Remove from the heat.
Bring 4 cups water to a boil in a small pot. Add the chopped celery
and blanch for 1 min. Remove the celery with a slotted spoon and add
to the tomato mixture. Repeat the blanching process with the olives.
thoroughly rinse the salt from the eggplant under cold running water
and drain on paper towels.
Heat the remaining olive oil in a heavy saucepan over medium-high
heat. add the eggplant and saute for 3 min, then fold in the pine
nuts and pistachios. Remove the pan from the heat and let cool
slightly. Combine the eggplant and tomato mixtures.
In a small saucepan, heat the vinegar and sugar over low heat,
stirring to dissolve the sugar, about 4 min. Let the mixture cool,
then add to the eggplant-tomato relish. Adjust seasonings to taste.
Serve warm or at room temperature. Can be refrigerated for several
days.
Note: Serve with a wedge of hard cheese and cracker. It is also
delicious on top of pasta or as an accompaniment to grilled chicken.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 160
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp