Two Easy Recipes for Your Thanksgiving Table!

It’s hard to believe that Thanksgiving is just days away. If
you haven’t finalized your menu here are two easy recipes you might like to
prepare for your loved ones this year.

The first, Cucumber, Onion, and Chili Salad, is from
Christine Datian, her latest recipe to appear in The Armenian Mirror – Spectator.

The second, Eggplant Pomegranate Relish, is best made a day
or two in advance for a more flavor-packed punch! It’s great as an appetizer,
or as an accompaniment to your meal.

Christine Datian’s Cucumber, Onion, and Chili Salad
Cucumber, Onion, and Chili Salad
By Christine Vartanian Datian
Serves 4.

3 medium cucumbers, peeled, thinly sliced
1 small red onion, thinly sliced
1 jalapeno pepper, seeded and finely chopped
2-3 scallions, chopped
1/2 cup flat leaf parsley, finely chopped
1/2 medium red or yellow bell pepper, thinly sliced
1/4 cup rice wine vinegar
3-4 tablespoons dark sesame oil
1 teaspoon sugar and 1 teaspoon Kosher or sea salt
1 teaspoon crushed red chili flakes
Toasted almonds or sesame seeds (optional)


Combine all ingredients in a bowl and toss with the rice
wine vinegar and sesame oil.  Taste to
check seasonings. 
 Cover and chill
overnight or 2-3 hours before serving. Transfer to a serving dish or platter
and sprinkle with toasted almonds or sesame seeds, if desired.

*Christine’s recipes have been published in the Fresno Bee,
Sunset and Cooking Light Magazines, and at
*For Christine’s recipes that have been published in Sunset
and Cooking Light Magazines, go to:

Eggplant Pomegranate Relish (Photo Source:

Eggplant Pomegranate Relish

Yields about 3 cups

1/4 cup Olive oil
3 small eggplants, unpeeled and cubed
1 medium sweet onion, finely chopped
3 small cloves garlic, minced
1 8-oz. can plain tomato sauce
3 Tbsp. pomegranate molasses
1 tsp. Aleppo red pepper
1/8 tsp. cayenne pepper
Salt and pepper to taste
1 Tbsp. dried mint, crushed
Garnish: ¼ cup pomegranate seeds,


In a large skillet, heat olive oil over high heat just
until it shimmers. Add cubed eggplant. Cook, stirring frequently, until soft,
about 7 minutes. Add more oil, if necessary during cooking.

Reduce heat to medium and add onions; cook, stirring
frequently, until onions are soft, about 3 minutes. Add minced garlic, and cook
one minute more.

Add tomato sauce, pomegranate molasses, and Aleppo and
cayenne peppers. Season with salt and pepper, to taste. Stir.

Bring mixture to a boil, then reduce heat and simmer. Stir
often until mixture thickens.

Remove from heat; stir in the dried mint. Adjust seasonings
if necessary. Cover and refrigerate.

To Serve: Heat thoroughly and garnish
with pomegranate seeds just before serving, if
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