Fermented Eggplant and Tomato Relish
A tangy, umami-rich condiment made from fermented eggplant and tomatoes, perfect for spreading on flatbread or with grilled meats. This Middle Eastern-inspired quick recipe (vegetarian), ready in about 15 minutes, pairs eggplant, tomatoes, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium eggplant
- 4 medium tomatoes
- 4 cloves garlic
- 2 tbsp salt
- 1 tsp dried mint
- 3 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 2 medium eggplants into 1/2-inch cubes and 4 medium tomatoes into 1/4-inch dice. Place in a large bowl, add 4 minced garlic cloves and 2 tbsp salt, mixing well to coat. Let sit for 1 hour, stirring occasionally to release juices.
- Step 2: After 1 hour, transfer the mixture to a clean jar, pressing down to submerge vegetables in their own liquid. Cover with a lid but leave slightly ajar for fermentation. Let sit at room temperature for 48 hours.
- Step 3: After fermentation, drain excess liquid and transfer to a bowl. Add 1 tsp dried mint and 3 tbsp olive oil, mixing thoroughly. Store in an airtight container in the refrigerator for up to 2 weeks.
Frequently asked questions
How long does Fermented Eggplant and Tomato Relish take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Eggplant and Tomato Relish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.
Can I substitute ingredients in Fermented Eggplant and Tomato Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fermented Eggplant and Tomato Relish for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fermented Eggplant and Tomato Relish vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
