Eggplant Chutney

Saw this recipe in the NYTimes Dining Section this week.  Simple and delicious. 

Here is my take:

4 eggplants cut into small cubes

2 red onions chopped

9 Tbsp. dark brown sugar

3/4 cup cider vinegar

1 cup fresh chopped cilantro (optional)

kosher salt

In a large sauce pan cover the bottom with vegetable oil.  Once the oil gets hot add in the onions.  Stir on a medium heat until they are softened.  Add the rest of the ingredients (except the cilantro) and a few dashes of salt.  Stir over medium heat until the vinegar has been absorbed.  Then continue cooking over a medium low heat and the eggplant will begin to stick to the bottom.  Then it is done.  Add the cilantro, more salt for taste and serve.  This can definitely stay in the refrigerator for a few days too.  Perfect side dish. 

Comments (Archived):

  1. AMT Editorial Staff

    Another eggplant “answer”: slice egg plant thinsalt and let sweat 20 minutesrinse wellpat dryheat oven 350line baking sheet with parchment papermix TJs artichoke tapenade with TJs red pepper spreadAdd garlic if you love garlicspread egg plant rounds on baking sheettop each egg plant round/slice with the mixsprinkle with Parmesanbake 20-35 minutes.Saves well!!So good. So easy.