Eggplant Delight

Ingredients

• 2 large eggplants (about 500g) 2 large eggplants (about 500g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard.
4. 4.
   In a pan, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds. Allow them to splutter.
5. 5.
   Add the chopped onion, minced garlic, grated ginger, and green chilies to the pan. Sauté until the onions turn golden brown.
6. 6.
   Add the turmeric powder, red chili powder, coriander powder, and cumin powder to the pan. Stir well to combine the spices with the onion mixture.
7. 7.
   Mash the roasted eggplants and add them to the pan. Mix well to incorporate the spices with the eggplant.
8. 8.
   Stir in the tamarind paste and season with salt to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
9. 9.
   Remove from heat and let the chutney cool. Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Eggplants — Ensure that the eggplants are thoroughly roasted until the flesh is soft and the skin is charred. This will enhance the smoky flavor of the chutney.
• Tamarind paste — Adjust the amount of tamarind paste according to your taste preferences. If you prefer a tangier chutney, add a little more tamarind paste.

Tips & Tricks

• For a spicier chutney, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the chutney with warm naan bread or as a side dish with rice and curry.
• Adjust the consistency of the chutney by adding a little water if desired.
• Store the chutney in an airtight container in the refrigerator for up to 5 days.
• Experiment with different herbs such as mint or curry leaves for added freshness.

Serving advice

Serve the Eggplant Chutney as a condiment alongside your favorite Indian dishes. It pairs well with rice, roti, or as a spread on sandwiches and wraps.

Presentation advice

Garnish the chutney with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a small bowl or as a dollop on a plate for an appetizing presentation.