Eggplant Chutney

Recipe by: George Calombaris

Eggplant chutney ¼ cup pure olive oil 1 medium red onion, thinly sliced 1 teaspoon coriander seeds ½ teaspoon ground turmeric 1 teaspoon cumin seeds ½ teaspoon ground cumin 1 tablespoon tomato paste ¼ cup crushed canned tomatoes 1 tablespoon brown sugar 2 tablespoons white vinegar 1 tablespoon seeded mustard 8 Lebanese eggplants, sliced into thick rounds on the diagonal ¼ cup chopped coriander leaves Bean salad 100g blanched baby green beans, sliced into 4cm pieces 1 tablespoon toasted flaked almonds ¼ cup caramelised onions 1 tablespoon extra virgin olive oil ¼ cup fetta, crumbled 1 tablespoon chopped mint

1. Heat half the oil in a large saucepan and cook onions until softened. Add spice and cook stirring for 1 minute or until fragrant. Add tomato paste and cook until combined. Add crushed tomatoes, sugar and vinegar and cook mixture until reduced and jam-like. Fold through seeded mustard. 2. Meanwhile heat remaining oil in a large frying pan and pan fry eggplant until golden all over. 3. Add eggplant to tomato mixture, stir to coat and cook over low heat for 2 minutes or until cooked out. Fold through coriander leaves, season to taste. 4. For bean salad, fold ingredients together and plate on top of eggplant chutney.

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