It’s time for a good eggplant spread! Different from the eggplant caviar, this eggplant condiment recipe counts not less than 14 various ingredients. Ideal to spread over a good slice of bread!
Learn to make a spicy eggplant spread
For a large jar (about 50 cl):
- 2-3 eggplants cut into cubes (depending on size)
- 1 piece fresh ginger (1 inch) minced
- 1 piece fresh turmeric (1 inch) chopped, or 1 teaspoon ground turmeric
- 1 green pepper, chopped
- 5 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- A dry bird pepper crushed, dry (also known as Pequin pepper)
- 1 teaspoon mustard seeds
- 1 teaspoon curry powder
- 3 tablespoons vinegar
- 3 tablespoons water
- 1 teaspoon olive oil
Heat oil in a casserole. Add fennel seeds and cumin seeds, heat for 1 minute. Add all other spices and garlic, cook over even heat for 2 to 3 minutes without burning. Then add the vinegar, water, egg, ginger, turmeric, fresh chili peppers. Cook 30 minutes over very low heat and cover. Let cool before transfer to a jar. Store in refrigerator.
What you you think of this eggplant spread recipe? What would you add as spices or other herbs?