Eggplant-Tomato Chutney

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Servings: 56 Difficulty: Intermediate
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A savory, tangy condiment blending roasted eggplant and fresh tomatoes with herbal notes
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This vibrant Eggplant-Tomato Chutney offers a sophisticated twist on traditional vegetable sauces. The dish relies on the earthy sweetness of roasted eggplant paired with the bright acidity of fresh tomatoes. Enhanced with aromatic garlic, sweet currants, and a splash of tarragon vinegar, it creates a complex flavor profile that is both rich and refreshing. The texture is chunky yet tender, making it perfect for spooning over grilled meats, spreading on artisan bread, or serving as a side to curries. It&# 226;€™s an excellent vegan option that brings a burst of Mediterranean-inspired flavor to everyday meals. Prepare it in advance to allow the flavors to meld and deepen, resulting in a condiment that is far superior to store-bought alternatives.

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Eggplant-Tomato Chutney

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 56 Calories: 85.3

Description

This vibrant Eggplant-Tomato Chutney offers a sophisticated twist on traditional vegetable sauces. The dish relies on the earthy sweetness of roasted eggplant paired with the bright acidity of fresh tomatoes. Enhanced with aromatic garlic, sweet currants, and a splash of tarragon vinegar, it creates a complex flavor profile that is both rich and refreshing. The texture is chunky yet tender, making it perfect for spooning over grilled meats, spreading on artisan bread, or serving as a side to curries. It&# 226;€™s an excellent vegan option that brings a burst of Mediterranean-inspired flavor to everyday meals. Prepare it in advance to allow the flavors to meld and deepen, resulting in a condiment that is far superior to store-bought alternatives.

Ingredients

Directions

  1. Crush 2 cloves of garlic and set aside.
  2. Pare and cube 1 medium eggplant into small pieces.
  3. Chop 1/4 cup of fresh parsley.
  4. Measure out 1/4 cup of currants and 2 tablespoons of tarragon vinegar.
  5. Heat olive oil in a 12-inch skillet over medium heat.
  6. Add chopped onion and crushed garlic to the skillet.
  7. Cook onion and garlic for about 2 minutes until fragrant.
  8. Stir in the cubed eggplant and salt.
  9. Cook over medium heat for 15 minutes, stirring occasionally, until eggplant begins to soften.
  10. Add the seeded tomatoes, currants, tarragon vinegar, and chopped parsley.
  11. Cook for an additional 15 minutes, stirring occasionally, until the vegetables are soft and excess liquid has evaporated.
  12. Remove from heat and let cool slightly before serving.

Nutrition Facts

Servings 56

Amount Per Serving
Calories 85.3kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 2441.0mg102%
Total Carbohydrate 4.3g2%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, tomato, chutney, sauce, vegan, garlic, onion, tarragon, vinegar, currants, herbs, mediterranean, condiment, side dish, grilling, plant-based, healthy, homemade, roasted, savory
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