If you like eggplant (aka aubergine, brinjal), you’ll love this chutney! This is such a simple dish that uses just seasoning and onion, you’ll be surprised with the richness of flavor. I love recipes that are simple, use minimal ingredients and yet so delicious and healthy.
Varieties
Despite coming in different colors, shapes and sizes, all eggplants have a similar and somewhat unique flavor. I have cooked all kinds and enjoy every single one of them. For this chutney I prefer to use the larger variety, also referred to as American Eggplant. I like to pick an eggplant that is not too big and has a stalk that is green. This tells me that the seeds are still tender. If you do end up with a lot of seeds any way, get rid of them after roasting and peeling.
American Eggplant
Grilling/Roasting
While sautéing is my go-to cooking method with most vegetables, this is one vegetable I grill/roast almost as much as I sauté. In fact, this is the only vegetable I grill. I have a natural gas stove-top and a natural gas grill and I use either one. When I grill on my stove top though, I cut out a hole (slightly larger than the burner) in a foil and set it around the burner. This way, any mess can be easily cleaned out.
Grilling/roasting on stove top
This Chutney
Did I say already say this is a simple recipe? If I did, well, I’ll say it again, it is simple. But then, it is bursting with flavor! After you grill the eggplant, peel, drain and mush it into a paste, all you have left to do is add seasoning and salt, mix well. That’s it! You’ll’ be surprised at how delicious this smoky dish tastes. Try it!
Eggplant contains flavonoids, such as anthocyanins. Anthocyanins are water-soluble pigments that have many health benefits that help give this vegetable its well-known, dark purple color. The skin is rich in antioxidants, fiber, potassium, and magnesium.
Don’t forget to check out other delicious and nutritious eggplant recipes:
- Baingan Bartha- Roasted Eggplant Curry
- Fresh Fenugreek Eggplant Sauté
- Baked Eggplant
- Roasted Eggplant & Tomato Chutney
- Broad Bean Eggplant Sauté
- Eggplant Potato Spicy Medley
- Baba Ghanoush
- Spicy Cilantro Ginger Eggplant Sauté
- Spicy, Tangy, Stuffed Eggplant
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Smoky Eggplant Chutney
Ingredients
- 2 Cups Eggplant - Grilled/roasted
- 1/2 Cup Onion - Fine cut
- 6 - 8 Leaves Curry Leaves
- 1/2 Pepper Green Chili Pepper
- 1/2 Pepper Dry Red Chili
- 1 Teaspoon Urad Dal
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Coconut Oil - Cold pressed
Instructions
- Grill/roast eggplant, peel, drain liquid, remove excess seeds and beat with a spoon to turn it into a mushy blend (watch video at the bottom of this recipe).
- Heat oil in pan and sauté seasoning ingredients (curry leaves, urad dal, cumin and mustard seeds, red and green chili peppers). Add onion and sauté till golden brown.
- Add sautéed ingredients and salt to grilled eggplant and mix well.
- Transfer to serving bowl.
Video
Notes
Nutrition
