Eggplant Chutney Delight

About this recipe

This Eggplant Chutney Delight is a fusion of roasted eggplants and aromatic spices, creating a versatile spread or dip. Perfect with bread, crackers, or your favorite Indian dishes, this chutney is a must-try for those who love a touch of spice.

Ingredients

• 1 large eggplant
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 green chili, finely chopped
• 2 tomatoes, diced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Directions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Cut eggplant into cubes, drizzle with olive oil and sprinkle with salt.

3. 3

   Roast eggplant on a baking sheet for 20-25 minutes until soft and browned.

4. 4

   Heat oil in a pan, add cumin and mustard seeds, letting them splutter.

5. 5

   Add onion, garlic, ginger, and chili. Sauté until onion is translucent.

6. 6

   Add tomatoes, turmeric, and chili powder. Cook until tomatoes soften.

7. 7

   Mix in roasted eggplant, stirring to blend flavors.

8. 8

   Remove from heat and blend the mixture until smooth.

9. 9

   Return to pan, simmer for 5 minutes, then cool before serving.