Baingan (Eggplant) Chutney

neil bougourd | 21 February, 2021


          
             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.
  2. Wash and dry aubergine
  3. Cut aubergine in half lengthwise, place skin side up on a baking sheet lined with foil or parchment
  4. 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 
  5. Remove from oven, cool.
  6. Peel off the skin, and finely chop the flesh
  7. Heat the oil on medium-high heat; add adjwain seeds, fry for about 10 seconds
  8. Add the onion, garlic-ginger paste and sauce until onions are translucent
  9. Add cayenne  and stir
  10. Salute on low heat for 5 minutes
  11. Serve warm 

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