Smoky Eggplant Chutney

Name: Smoky Eggplant Chutney
Total time: 25 min
Ingredients: 1 eggplant, cut lengthwise into 3/4-inch planks; 2 tablespoons olive oil; Kosher salt and black pepper to taste; 2 tablespoons vegetable oil; 1/2 red onion, roughly chopped; 3 tablespoons brown sugar; 1/4 cup cider vinegar; 1/3 cup chopped fresh cilantro

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Total: 25 minutes

Servings: 1

Cost: $17.19 /serving

Author : John Willoughby And Chris Schlesinger

cider vinegar cilantro eggplant

Ingredients

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1 eggplant, cut lengthwise into 3/4-inch planks2 tablespoons olive oilKosher salt and black pepper to taste2 tablespoons vegetable oil1/2 red onion, roughly chopped3 tablespoons brown sugar1/4 cup cider vinegar1/3 cup chopped fresh cilantro

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Instructions

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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.

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