Smoky Eggplant Chutney
Updated May 18, 2020
Andrew Scrivani for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 eggplant, cut lengthwise into ¾-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
½ red onion, roughly chopped
3 tablespoons brown sugar
¼ cup cider vinegar
⅓ cup chopped fresh cilantro
Nutritional analysis per serving
17 grams carbs; 193 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 5 grams fiber; 442 milligrams sodium; 2 grams protein; 12 grams sugar
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.
This chutney is absolutely amazing with the skirt steak recipe that accompanied it, but it would be a terrific topper for crostini or as an accompaniment for any roasted or grilled beef or lamb. Five stars!
I’ve cooked this recipe several times. Be very careful with the skirt steak, only 3 minutes per side for medium rare. Eggplant chutney is fab
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.