Eggplant Chutney
serves 4
This dish traditional and versatile dish can be made days ahead and refrigerated for weeks after the meal. Use leftovers to make vegetable bisteeya.
This recipe is part of Andrew Schloss's Sunday Dinners.
3/4 cup chopped onion
1 tablespoon olive oil
1 medium eggplant, peeled and diced
1 minced garlic clove
1 tablespoon garam masala or curry powder
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 cup chopped canned tomatoes
1 1/2 tablespoons sugar
1/4 teaspoon ground saffron
3 tablespoons cider vinegar
1/3 cup roasted peanuts
prep: 5 minutes
total: 20 minutes
large heavy saucepan
1. In a large heavy saucepan over moderately high heat, sauté the onion in the olive oil until softened. Add the eggplant and cook for another 2 minutes, stirring constantly.
2. Add the garlic, garam masala or curry powder, turmeric, cumin and chili powder, and cook another minute. Add the tomatoes, sugar, saffron and vinegar. Simmer for 15 minutes. Cool and stir in the peanuts.
