You love dips and sauces but have you ever tried an aubergine chutney? Here's a new invention which turned out to taste beyond amazing. I love buying aubergines because I end up making a lot of zacusca, especially for the winter. But there's always a rogue aubergine leftover which needs to cooked somehow.
So I recently made a bread wreath and served it with the most delicious aubergine chutney. It's super simple to make, and the taste of roasted aubergine and pepper is simply spectacular.
What's aubergine chutney
Well chutney is a type of sauce that originated from the Indian subcontinent. You can get quite creative with chutneys and probably the one you are thinking of right now is mango chutney, a sauce that everyone loves. Aubergine chutney is made from roasted aubergine and peppers, mixed with a little tomato, spices, maple syrup (or agave) olive oil and a tad bit of vinegar.
How to make the easiest aubergine chutney
Our aubergine chutney is super easy to make. You will need an aubergine, 4 small peppers, 1/4 cup of olive oil, 2 tsp paprika, 1 tsp garlic, 2 tbsp vinegar, 1 tsp rosemary and 1/2 cup tomatoes. Salt and pepper to taste.
Preheat the oven to 180C/350F.
Deseed and roughly chop the peppers. Cut the aubergine into medium-sized cubes. Place the aubergine and peppers on a baking tray and roast for around 20 minutes.
Place the roasted aubergine and peppers into a food processor. Add the rest of the ingredients and process until you get a rough paste. Taste and season with salt and pepper. That's it. Serve it with your favourite bread.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.