It’s time for a good eggplant Condiment ! 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!
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Ingredients list for the Eggplant Condiment
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
- Salt
Directions
Heat oil in a casserole. Add fennel seeds and cumin seeds, heat for 1 minute. Add all other spices and garlic, and cook over medium heat for 2 to 3 minutes, without burning. Then add the vinegar, water, egg, ginger, turmeric, and fresh chili peppers. Cook for 30 minutes over very low heat, covered. Let cool before transferring to a jar. Store in refrigerator.
What do you think of this eggplant spread recipe? What would you add as spices or other herbs?
Photo credit: © Eatwell101.com
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Eggplant Condiment
Learn to make Eggplant Condiment
Ingredients
- 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
- Salt
Instructions
- Heat oil in a casserole. Add fennel seeds and cumin seeds, heat for 1 minute. Add all other spices and garlic, and cook over medium heat for 2 to 3 minutes, without burning. Then add the vinegar, water, egg, ginger, turmeric, and fresh chili peppers. Cook for 30 minutes over very low heat, covered. Let cool before transferring to a jar. Store in refrigerator.
Nutrition
Nutrition information for this recipe.
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