This recipe came about because we have recently begun going to a Turkish restaurant across the road from us, (with our neighbours). I would never have thought to go to a Turkish restaurant, not because I don't like their food, but because I had no real idea of what they actually ate, but my neighbours are happy to try most things, so off we went to Turkish. The food was amazing. What we loved the most is that you actually got a small serving of meat but you got these amazingly tasty accompaniments, and their Eggplant relish was something you definitely went back for.
So I am one of those people that have to try and find a way to cook such food at home (my husband says I always ruin going out to eat for him), and this recipe does that for me. This is my favourite eggplant recipe, very easy to make, you get lots out of the batch.
This can be served as a dip, as a side to a steak, spooned on toasted bread, added to burgers or sandwiches and wraps, it goes with almost everything. It is so tasty, and can last in the refrigerator for up to 1 month. Let's see if it lasts that long.
So I am one of those people that have to try and find a way to cook such food at home (my husband says I always ruin going out to eat for him), and this recipe does that for me. This is my favourite eggplant recipe, very easy to make, you get lots out of the batch.
This can be served as a dip, as a side to a steak, spooned on toasted bread, added to burgers or sandwiches and wraps, it goes with almost everything. It is so tasty, and can last in the refrigerator for up to 1 month. Let's see if it lasts that long.
Recipe
Recipe adapted from Janelle Bloom's cookbook 'My Favourite Food for All Seasons'
Makes 4 cups
1kg (3 medium) eggplants
2 teaspoons sea salt flakes
1/2 cup olive oil
3 large garlic cloves, peeled, chopped
2 long green chillies, finely chopped
1 red onion, finely chopped
1 large red capsicum, deseeded, coarsely chopped
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1/3 cup kalamata olives, pitted, coarsely chopped
1/4 cup flat leaf parsley, chopped
Slice the eggplant into 3 slices lengthways and place on a board, (you will get three evenly thick long pieces). If the eggplant has lots of large black seeds in it, sprinkle lightly with salt (on both sides for the centre piece of each eggplant, as it has 2 cut sides), then place back on the board. Set aside for 10 minutes.
Pour the oil in a large saucepan. Add the garlic, chilli and onion and sauté over medium-low heat for 15 minutes or until soft, stirring regularly.
Rinse the eggplant under cold water, quickly, drain and pat dry. Chop up the eggplant into 2-3cm pieces. Once the onion has softened, add the eggplant, capsicum, vinegar and sugar. Cover and cook, for 50 minutes, stirring occasionally to prevent the relish from sticking to the base of the saucepan. Cook the relish until the eggplant has softened and the relish is thick.
Five minutes before you finish cooking the relish, add the olives and parsley. Season with salt and pepper. Set aside to cool to room temperature. Spoon into cold sterilised jars, refrigerate until needed.
Makes 4 cups
1kg (3 medium) eggplants
2 teaspoons sea salt flakes
1/2 cup olive oil
3 large garlic cloves, peeled, chopped
2 long green chillies, finely chopped
1 red onion, finely chopped
1 large red capsicum, deseeded, coarsely chopped
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1/3 cup kalamata olives, pitted, coarsely chopped
1/4 cup flat leaf parsley, chopped
Slice the eggplant into 3 slices lengthways and place on a board, (you will get three evenly thick long pieces). If the eggplant has lots of large black seeds in it, sprinkle lightly with salt (on both sides for the centre piece of each eggplant, as it has 2 cut sides), then place back on the board. Set aside for 10 minutes.
Pour the oil in a large saucepan. Add the garlic, chilli and onion and sauté over medium-low heat for 15 minutes or until soft, stirring regularly.
Rinse the eggplant under cold water, quickly, drain and pat dry. Chop up the eggplant into 2-3cm pieces. Once the onion has softened, add the eggplant, capsicum, vinegar and sugar. Cover and cook, for 50 minutes, stirring occasionally to prevent the relish from sticking to the base of the saucepan. Cook the relish until the eggplant has softened and the relish is thick.
Five minutes before you finish cooking the relish, add the olives and parsley. Season with salt and pepper. Set aside to cool to room temperature. Spoon into cold sterilised jars, refrigerate until needed.
Enjoy!
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