RECIPE - AUBERGINE CHUTNEY
This aubergine or eggplant chutney is really easy to make and a perfect alternative to mayo based spreads. Just serve it with some freshly baked bread and a glass of wine. You can also add it to your piece of grilled chicken or baked (sweet) potato.
1 aubergine (or eggplant)
1 red union
1 clove of garlic
50 grams dried tomatoes
2 tablespoons olive oil
45 gram sugar
4 tablespoons wine vinegar
a teaspoon of rass al hanout
Dice the aubergine, unions, tomatoes and dried tomatoes
Put the olive oil in a thick pan (I always use Le Creuset) and put in the unions on a medium heat.
Glaze the unions and than throw in the aubergine and tomatoes.
Stir well and bake until the aubergine starts to get soft.
Put in the other ingredients: dried tomatoes, sugar, spices.
Stir well until the sugar is dissolved and lower the heat to a minimum temperature
Leave on a minimum heat for 1 hour. In the meantime you can sterilize your jar(s)
Put it in the sterilized jars and let it cool