Smoky Eggplant Chutney
Updated May 19, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1eggplant, cut lengthwise into ¾-inch planks
- 2tablespoons olive oil
- Kosher salt and black pepper to taste
- 2tablespoons vegetable oil
- ½red onion, roughly chopped
- 3tablespoons brown sugar
- ¼cup cider vinegar
- ⅓cup chopped fresh cilantro
Nutritional analysis per serving (4 servings)
193 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 2 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- Step 2
In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Private Notes
Comments
This was delicious. Lacking a grill, I cooked the eggplant in the broiler. Three minutes on a side was insufficient; it was difficult to catch the eggplant at the "mostly cooked" point. Six minutes was a little too long. My only quibble is that the amount of eggplant should be specified by weight, rather than quantity.
Delicious and versatile. I cooked the eggplant in the oven instead of on the grill. The first meal was lamb chops with the relish at room temperature. The next day I had it on toast for lunch. A couple days later I cooked the rest with half a can of tomatoes and ate it with spaghetti and parmesean. Thanks for a new vegetable dish!
Actually just made this tonight and will serve as a Thanksgiving hors deuvres. It was warm enough to just throw the eggplant on the outside grill, which is best. One adjustment is that I add only a small shake of sugar, just enough to quell any bitter flavor from the eggplant.
OMG...such a smooth compliment to the grilled skirt steak, as suggested. Who knew?! Imagine a sweet and tangy eggplant caponata. No doubt pita chips would be a great vehicle for any leftover chutney.
A little too sweet for us but it's chutney -- a condiment rather than something you eat on its own--so I guess that's OK.
Holy cow! This is delicious. Bumper crop of Japanese eggplant and looking for something to add to my "regular" uses for it. Simple as can be. I read the notes about cutting back the sugar and started with 2T, which was plenty. I don't grow cilantro but have lots of parsley so made that substitution too. Can't wait to make it again.