Smoky Eggplant Chutney
Updated May 19, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1eggplant, cut lengthwise into ¾-inch planks
- 2tablespoons olive oil
- Kosher salt and black pepper to taste
- 2tablespoons vegetable oil
- ½red onion, roughly chopped
- 3tablespoons brown sugar
- ¼cup cider vinegar
- ⅓cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
193 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 2 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- Step 2
In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Private Notes
Comments
This was delicious. Lacking a grill, I cooked the eggplant in the broiler. Three minutes on a side was insufficient; it was difficult to catch the eggplant at the "mostly cooked" point. Six minutes was a little too long. My only quibble is that the amount of eggplant should be specified by weight, rather than quantity.
Delicious and versatile. I cooked the eggplant in the oven instead of on the grill. The first meal was lamb chops with the relish at room temperature. The next day I had it on toast for lunch. A couple days later I cooked the rest with half a can of tomatoes and ate it with spaghetti and parmesean. Thanks for a new vegetable dish!
Actually just made this tonight and will serve as a Thanksgiving hors deuvres. It was warm enough to just throw the eggplant on the outside grill, which is best. One adjustment is that I add only a small shake of sugar, just enough to quell any bitter flavor from the eggplant.
A little too sweet for us but it's chutney -- a condiment rather than something you eat on its own--so I guess that's OK.
Holy cow! This is delicious. Bumper crop of Japanese eggplant and looking for something to add to my "regular" uses for it. Simple as can be. I read the notes about cutting back the sugar and started with 2T, which was plenty. I don't grow cilantro but have lots of parsley so made that substitution too. Can't wait to make it again.
Could this be made ahead? How long would it keep in the fridge?
Advertisement