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Chutney, Eggplant (P, TNT)
Source: Lorraine Bodger in "Chutneys & Relishes"
Yield: 2-1/2 cups

2 small eggplants, about 1 lb.
1/4 cup extra-virgin olive oil
1 medium onion, minced
2 cloves garlic, minced
1/4 tsp. ground cumin
1/2 tsp. ground oregano
1/4 tsp. turmeric
1/4 tsp. hot red pepper flakes
2 tbsp. fresh lemon juice
2 tbsp. balsamic vinegar
1 cup water
1/4 cup dried currants

Trim and peel the eggplants, then cut the flesh in small dice (important for achieving the right texture and flavor). Put in a colander, sprinkle generously with salt, toss well to coat and set aside for 30 minutes.

Meanwhile, heat the oil in a large skillet and sauté the minced onion until soft. Add the garlic, cumin, oregano, turmeric and red pepper flakes and sauté for 1 minute, stirring constantly. Turn off heat.

After the 30 minutes are up, rinse the eggplant well, squeeze out the excess liquid a handful at a time and add to the skillet. Sauté, stirring constantly until softened.

Mix the vinegar, lemon juice and water together and, over low heat, gradually pour into the eggplant mixture, stirring constantly and letting each amount evaporate before adding more liquid. This is important to marry the flavors properly. By the time you've added all the liquid, the eggplant should be thoroughly cooked and any browned bits in the skillet should be incorporated. If not, add another 1/4 cup water and continue cooking until the liquid is gone.

Add the currants and stir for 2 minutes over low heat until the currants are soft. Add more salt if needed and let cool.

Serve warm/room temp/slightly chilled. Will keep in fridge 5-6 days, remove 1/2 hour before serving.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A