Lynn's
Eggplant & Chili Relish
Or Aubergine Relish with Chili in the UK!
2 medium egg plants / aubergines
45 ml olive oil
1 onion
2 garlic cloves
4 large green chilies
1 tsp anchovy paste
juice of 1 lemon
1 tsp sugar
1 tsp salt
2 tbsp chopped fresh mint
1. Preheat the oven to 180°C, 350°F, Gas Mark 4 and roast the
egg plants
(whole) for 30 minutes. Leave to cool.
2. Cut egg plants in half lengthways, and scoop out the flesh with a spoon.
Put the flesh on a chopping board and chop it finely. Finely chop the onion,
garlic and chilies.
3. Heat the oil in a wok and fry the onion, garlic and chilies for 2 minutes,
stirring all the time.
Add the egg plant and the rest of the ingredients and stir well. Check the
seasoning and
transfer to an ovenproof dish. Cover the dish with foil, and bake in the oven at
160°C, 325°F, Gas Mark 3 for 25 minutes.
Either serve hot immediately, or serve cold from the refrigerator (will keep for
a few days).
Never fear spoiling children by making them too happy. Happiness
is the atmosphere in which all good affections grow.
- Thomas Bray