Spicy eggplant relish

Spicy eggplant relish

By
From
Saha
Makes
1 1/2 cups
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
2 large eggplant, peeled and cut into 2cm cubes
sea salt
100ml olive oil
2 large onions, grated
8 cloves garlic, crushed
1 tbsp freshly ground black pepper
2 tbsp sweet paprika
2 tbsp ground cumin
2 large tomatoes, skinned, seeded and diced
6 long red chillies, thickly sliced
2 tbsp 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:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again