Roast Eggplant Chutney

Roast Eggplant Chutney


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This is a vegetarian delight that is a brilliant side to any curry although it can also be eaten on its own or as a dip. It is also known as an 'eggplant bharta' in India.


Serves: 6 

  • 500g eggplant
  • 2 teaspoons oil
  • 1 large onion, diced
  • 1 teaspoon green chilli, finely diced
  • 1 large tomato, diced
  • 1 pinch salt, to taste

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat the oven to 220 degrees C.
  2. Roast the eggplant until charred on the outside, turning once through roasting. Once charred allow to cool until safe to handle. Remove the black skin and discard. Mash the eggplant flesh thoroughly.
  3. While the eggplant is roasting heat the oil in a frying pan over medium heat and saute the onions for 5 minutes.
  4. Add green chilli and tomato then continue to cook for a further 5 minutes. Add the mashed eggplant and salt to taste.
  5. Cook a further 5 minutes for the flavours to meld. Serve with your favourite curry, naan, chapati or rice.

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