If you like eggplant you'll love this. Hell, even if you don't like eggplant you'll love it!
It's great served with roasted butternut pumpkin and chickpeas over greens, or as a relish with anything. We put it on pizza with broccolini or asparagus (whichever is in season) or have it as a side with any salad, roasted veggies, burgers - just about anything!
It's pretty easy to make, just get it going and then let is cook down and adjust the flavours as you need to get the right balance of salty, sweet and acidic.
It's great served with roasted butternut pumpkin and chickpeas over greens, or as a relish with anything. We put it on pizza with broccolini or asparagus (whichever is in season) or have it as a side with any salad, roasted veggies, burgers - just about anything!
It's pretty easy to make, just get it going and then let is cook down and adjust the flavours as you need to get the right balance of salty, sweet and acidic.
You'll need:
2 large eggplants cut into cubes
1 onion diced
1 tablespoon yellow mustard seeds
A tablespoon or so of grated ginger
1 or 2 chillies depending on how hot you like it
1 tablespoon ground cumin or a tablespoons of your pre-made spice mix
A few whole cloves
2 teaspoons or so of paprika, smoked paprika if you like
A teaspoon of ground turmeric
A can of tinned tomatoes, diced
3 tablespoons of apple cider vinegar
A few tablespoons of sugar - to taste
Salt for seasoning
2 large eggplants cut into cubes
1 onion diced
1 tablespoon yellow mustard seeds
A tablespoon or so of grated ginger
1 or 2 chillies depending on how hot you like it
1 tablespoon ground cumin or a tablespoons of your pre-made spice mix
A few whole cloves
2 teaspoons or so of paprika, smoked paprika if you like
A teaspoon of ground turmeric
A can of tinned tomatoes, diced
3 tablespoons of apple cider vinegar
A few tablespoons of sugar - to taste
Salt for seasoning
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