Today I’m sharing a recipe close to my heart; the eggplant chutney or as we’ll say in creole, satini brinzel. Made out of eggplants that are roasted, it’s an easy recipe which you can whip out within minutes.
My favourite part of the recipe is when I’m roasting the eggplants. The first time I did it (under mom’s watchful eye), I was surprised. I never thought that eggplants could have such an amazing aroma. I was very eager to taste the final dish.
In Mauritius, we serve it with an array of curries along with rice, bread or rotis. Today I served it with a slice of bread, turning it into a Mauritian tapas or canape.
Have you ever made eggplant chutney? Here’s an easy to follow recipe.
1 big eggplant
1 medium size onion (chopped finely)
2 chillies (chopped finely)
1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove (finely grated)
Salt to taste
Line your baking tray with greaseproof paper and preheat your oven.
Brush your eggplant and tomatoes with some olive oil and place on the baking tray. Roast them at 180C. The tomatoes will take 10 minutes while the eggplant will take 20 minutes to cook. Make sure to turn the eggplant every 5 minutes.
Meanwhile, in a bowl mix all the remaining ingredients.
Once your vegetables are roasted, let them cool a bit.
Peel the eggplant and tomatoes before chopping them finely and tossing them into the bowl of mixed ingredients. Stir until creamy and well combined.
You can serve it immediately or later.
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