Chatini de bringelle - eggplant chutney
Growing up on the tropical island of Mauritius, our Homecook hero, Patrick Nayna remembers going to the beach to buy fresh fish and watching his mother grind spices for family meals.
Photo: Sahlan Hayes
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- 2 large eggplants
- 1 tbsp grated ginger
- 2-3 cloves garlic, crushed
- 2 shallots, finely diced
- 2-3 tbsp extra virgin olive oil, plus extra to drizzle
- 2 tbsp white vinegar
- 3 tbsp chopped coriander leaves
- 2 fresh chillies, finely chopped
- Salt and black pepper, to taste
Trim stems off eggplant and cut in half lengthways. In a lidded saucepan, place eggplant skin-side down, fill with water two-thirds of the way to the top of the eggplant. Cover and bring to the boil. Boil gently until soft, about 12-15 minutes.
Remove eggplant from the saucepan onto a large plate and cool to room temperature. Drain excess liquid, scoop out the flesh and discard the skin. Mash eggplant with a fork into fine strands. Add remaining ingredients one at a time, working well with a fork.
Season with salt and pepper.
Transfer mixture to a serving dish and drizzle liberally with olive oil.