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
- 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
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.