Eggplant Tomato Chutney Recipes

EGGPLANT-TOMATO CHUTNEY

Steps:

• Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

SMOKY EGGPLANT CHUTNEY

Steps:

• 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.
• 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.

SHALLOW FRIED EGGPLANT WITH TOMATO CHUTNEY

Steps:

• Tomato Chutney -.
• In a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
• Add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (Do not let burn).
• Add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
• Remove from heat.
• Shallow Fried Eggplant -.
• Peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
• Allow to sit for 15 - 20 minutes.
• Use paper towel to blot our extra moisture from each slice.
• Use two shallow bowls and place egg and milk in one and mix thoroughly.
• In the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
• In deep sturdy skillet add about an half inch deep of peanut oil for frying.
• Dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
• Drain excess oil off each slice by placing on a paper towel.
• Warm up tomato chutney and serve with the eggplant.
• Enjoy!