Thursday, March 28, 2024
HomeFoodEasy Eggplant Chutney

Easy Eggplant Chutney

Spread it on rissoles, sandwiches or use it as a dip with some hummus and antipasto. Who knows, this Eggplant and Chilli Chutney might become a family favourite.

Serves: 4 – 6
Time: 1 hour 10 minutes

Ingredients

  • 2 large (about 800g) eggplants
  • 1/3 cup olive oil
  • 1/2 teaspoon sambal oelek
  • 1 clove garlic, crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Juice of 1 lemon
  • 2 tablespoons coriander, finely chopped
  • 1/3 cup of water

 

Method

Cut the eggplant into 1cm thick slices. Sprinkle with salt and set aside in a colander to drain for 30 minutes. Rinse well and pat dry. In a bowl, combine olive oil and sambal oelek. Brush both sides of the eggplant slices with mixture and cook in the oven at 180C until soft, about 20 minutes. Combine the cooked eggplant in a bowl. Add garlic, paprika, cumin and 1/3 cup water. Mash together until well combined. Transfer to a saucepan and cook on low heat, stirring constantly for 5 –10 minutes, or until excess moisture evaporates.

Stir in lemon juice and coriander. Season to taste.

Related articles:
Chicken and Pine Nut Rissoles
Hummus Dip
Stuffed Eggplant

YourLifeChoices Writers
YourLifeChoices Writershttp://www.yourlifechoices.com.au/
YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.
FROM THE AUTHOR
- Our Partners -

DON'T MISS

- Advertisment -

MORE LIKE THIS

- Advertisment -

Log In

Forgot password?

Don't have an account? Register

Forgot password?

Enter your account data and we will send you a link to reset your password.

Your password reset link appears to be invalid or expired.

Log in

Privacy Policy

Add to Collection

No Collections

Here you'll find all collections you've created before.