Name: Fresh eggplant chutney
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 2 medium eggplants (about 600g total weight); 2 1/4 teaspoon salt; 2 teaspoon turmeric; vegetable oil, for frying; 1 small red onion, peeled and finely chopped; 2 hot green chillies, finely chopped; 2 tablespoon lemon juice; 2 medium tomatoes, diced; 1/4 cup mint leaves, torn if large; a little extra red onion, sliced, and mint, to garnish

Ingredients

2 medium eggplants (about 600g total weight)

2 1/4 teaspoon salt

2 teaspoon turmeric

vegetable oil, for frying

1 small red onion, peeled and finely chopped

2 hot green chillies, finely chopped

2 tablespoon lemon juice

2 medium tomatoes, diced

1/4 cup mint leaves, torn if large

a little extra red onion, sliced, and mint, to garnish

Method

1.Trim and slice eggplants. Mix together tsp of the salt and the turmeric. Spread a little salt and turmeric mixture (wear disposable gloves to avoid yellow nails!) over each slice of eggplant, putting the slices in a colander as you coat them. Leave the colander in a sink to drain for 30 minutes (turmeric stains some surfaces, though not stainless steel). Pat eggplant dry with paper towels.

2.Heat 2 tablespoons oil in a large frying pan over a medium-high heat. When hot, drop in as many slices of eggplant as will fit and fry until deep golden on both sides. Transfer to a plate and continue frying the rest of the eggplant slices, adding more oil if required.

3.When all the eggplant slices are fried, put them in a bowl and add onion, chillies, lemon juice, tomatoes, mint and remaining ¼ tsp salt. Stir gently, cover with food wrap and chill until required. Serve garnished with red onion and a sprig of mint.

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Ingredients

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