Spicy eggplant relish

Spicy eggplant relish

By
From
Turquoise
Makes
1 kg
Photographer
Lisa Cohen and William Meppem

If there is one ingredient that best sums up Turkey, it must undoubtedly be the humble eggplant. In the summer, the markets are overflowing with mounds of eggplants in myriad shapes and sizes; in the winter, strings of dried eggplants hang like exotic necklaces in the bazaars, waiting to be reconstituted in water, stuffed and braised in oil. In Turkey the eggplant is the king of the vegetables and lends itself to endless cooking styles, from grilling to baking, stuffing, puréeing, marinating, pickling and even being candied or turned into jam. It would be fair to say that I love eggplant as much as the Turks do!

Ingredients

Quantity Ingredient
2 large eggplant, 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:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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