Spicy eggplant relish

Spicy eggplant relish

By
From
New Middle Eastern Food
Makes
450 g
Photographer
Mark Roper

One of our favourite relishes, this is wonderful with any charcuterie and cold meats or with leftovers from the Sunday roast.

Ingredients

Quantity Ingredient
2 large eggplants, peeled and cut into 2cm cubes
sea salt
100ml olive oil
2 large onions, grated
8 cloves garlic, crushed
1 tbs freshly ground black pepper
2 tbs sweet paprika
2 tbs ground cumin
2 large tomatoes, skinned, seeded and diced
6 long red chillies
2 tbs caster sugar
2 lemons, juiced

Method

  1. Put the cubed eggplant into a colander and sprinkle liberally with salt, then leave for 30 minutes or so to drain. Briefly rinse, then pat dry and set aside.
  2. Heat the oil in a large, heavy-based frying pan. Squeeze the grated onion well to extract as much juice as you can, then add to the pan with the garlic and spices and sauté over a high heat for 5 minutes. Add the tomatoes and chillies and cook for 2 minutes, then add the sugar and the eggplant cubes and season with salt.
  3. Cook over a low-medium heat for about 30 minutes, stirring frequently to make sure nothing catches and burns. Towards the end of the cooking time add the lemon juice. Remove from the heat and allow to cool. The relish will keep in the refrigerator for up to 1 week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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