Eggplant Chutney

Recipe by: George Calombaris

Ingredients
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

Method
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.

Sign up to vote on this title
UsefulNot useful