Aubergine and Mint Relish
A great earthy relish suitably served with chicken kebabs and toasted pitta breads or baked chunky bread slices baked with squashed tomatoes and black pepper
Preparation time: 10 minutes Quantity: 1 jar full Cooking time: 30 minutes
Ingredients
1 large aubergine
1 tablespoons vegetable oil
1 teaspoon mustard seeds
1 small onion
1 teaspoon ground coriander
2 cloves garlic -thinly sliced
1 green chillies - thinly sliced
1/2 teaspoon shrimp paste (optional)
1 fresh lemon juice
1 teaspoon light brown sugar
1/2 teaspoon salt
few twists black pepper
2 tablespoons water
2 tablespoons chopped mint
Method
- Fork a few holes in the whole aubergine
- Place in the middle of a medium oven on a tray for 30 minutes till soft
- Cut in half length wise and scoop out all the flesh -chop a little
- Heat up the oil
- Fry of the mustard seeds until they burst
- Add the onions and coriander and cook till soft without colour
- Add the garlic, chillies and aubergine
- Cook for a minute
- Add the paste, juice, sugar, salt, pepper and water
- Top with a lid or tin foil
- Simmer on a low flame for 15 -20 minutes
- Take of the heat and stir in the mint
- Taste and adjust the seasoning if needed
- Serve straight away or cool