RECIPE - AUBERGINE CHUTNEY

July 5, 2018

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. 

Ingredients

  • 1 aubergine (or eggplant)

  • 1 union

  • 1 red union

  • 1 clove of garlic

  • 3 tomatoes 

  • 50 grams dried tomatoes 

  • 2 tablespoons olive oil

  • 45 gram sugar

  • 4 tablespoons wine vinegar

  • peper

  • salt

  • a teaspoon of rass al hanout

 

How to

  • 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 

 

 

 

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