Eggplant relish
This relish is great with fish, meat and poultry as well as an accompaniment to antipasti plates and curries. It stores in the fridge for up to two weeks.
Ingredients
2 large eggplants, peeled and cut into 1cm cubes
1 handful salt
200ml olive oil
2 large brown onions, chopped
2 bay leaves
6 cardamon pods
1 clove
2 tsp ground tumeric
1 tsp ground coriander
1 tsp cumin seeds
1 tbsp fennel seeds
Pepper
½ cup castor sugar
½ cup white wine vinegar
2 small red chillis, chopped
2 tbsp mint leaves, chopped
2 tbsp coriander leaves, chopped
Method
Toss eggplant in salt and stand for 30 minutes. Wash and drain. Heat oil and fry onion and spices until golden, about 15 minutes. Add eggplant, sugar and vinegar and cook until eggplant is soft and liquid has evaporated. Check seasoning and stir through chilli, mint and coriander leaves just before serving.
Makes about 5 cups
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