Eggplant Pomegranate Relish

From The Kitchen Grimoire by Celeste Rayne Heldstab.

1 large eggplant
2 T. yogurt
1 T. pomegranate molasses or other unsulphured molasses
1 T. lemon juice
Salt & pepper

1/2 red onion, cut in 1/4″ dice
1 clove garlic, minced
1/2 cup chopped, toasted walnuts
1/2 cup pomegranate seeds (1/2 pomegranate)
2 T. finely chopped flat leaf parsley

Pierce the whole eggplant a few times with a fork. Cook it on the grill or place it on a baking sheet and put it under the broiler. Cook, turning as skin blackens, until flesh is very soft (about 35 minutes). Let eggplant cool and scrape flesh into a bowl; discard skin. Add yogurt, molasses, lemon juice, salt & pepper. Chop or grind until still chunky but mostly smooth. Stir in remaining ingredients.

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