This simple, grilled eggplant chutney is bursting with flavor! Mildly spiced with South Indian seasoning, this dish can be enjoyed with steamed rice or a delicious dip with your favorite chips.
Course Chutney
Cuisine Indian
Keyword aubergine, black chana, spinach, kala chana, spices, herbs, curry, soup, brinjal, Chutney, Curry Leaves, Eggplant, Onion
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
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
Great with steamed rice or fresh rotis. Also good as a delicious dip with chips or pita bread.*Use organic ingredients wherever possible