Baingan (Eggplant) Chutney

Ingredients:

1 medium bharta baingan or large aubergine 

1 tbsp chopped onion

2 garlic cloves- made into paste with ginger

1/2 piece of ginger- made into paste with garlic

1/4 tsp adjwain

1/4 tsp cayenne

1 tbsp oil

salt to taste

Method:

1. • Turn oven in to broil, position wrack to upper middle of oven.
   • Wash and dry aubergine
   • Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
   • Roast aubergine for about 30 minutes, until the skin blisters and the inside is soft. Prick the skin with a knife, there should be no resistance 
   • Remove from oven, cool.
   • Peel off the skin, and finely chop the flesh
   • Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
   • Add the onion, garlic-ginger paste and saute until onions are translucent
   • Add cayenne  and stir everything into the eggplant
   • Serve warm or room temperature with flatbread, and crudité.