Spicy eggplant relish

By: Greg Malouf, Lucy Malouf
From: Turquoise
Makes: 1 kg
Photographer: Lisa Cohen and William Meppem

If there is one ingredient that best sums up Turkey, it must undoubtedly be the humble eggplant. In the summer, the markets are overflowing with mounds of eggplants in myriad shapes and sizes; in the winter, strings of dried eggplants hang like exotic necklaces in the bazaars, waiting to be reconstituted in water, stuffed and braised in oil. In Turkey the eggplant is the king of the vegetables and lends itself to endless cooking styles, from grilling to baking, stuffing, puréeing, marinating, pickling and even being candied or turned into jam. It would be fair to say that I love eggplant as much as the Turks do!

Ingredients

Quantity	Ingredient
2 large	eggplant, cut into 2cm cubes
	sea salt
100ml	olive oil
2 large	onions, grated
8	cloves garlic, crushed
1 tbsp	freshly ground black pepper
2 tbsp	sweet paprika
2 tbsp	ground cumin
2 large	tomatoes, skinned, seeded and diced
6	long red chillies, thickly sliced
2 tbsp	caster sugar
2	lemons, juiced

Method

Put the cubed eggplant into a colander and sprinkle liberally with salt, then leave for 30 minutes or so to drain. Briefly rinse, then pat dry and set aside.
Heat the oil in a large, heavy-based frying pan. Squeeze the grated onion well to extract as much juice as you can, then add to the pan with the garlic and spices and sauté over a high heat for 5 minutes. Add the tomatoes and chillies and cook for 2 minutes, then add the sugar and the eggplant cubes and season with salt.
Cook over a low-medium heat for about 30 minutes, stirring frequently to make sure nothing catches and burns. Towards the end of the cooking time add the lemon juice. Remove from the heat and allow to cool. The relish will keep in the refrigerator for up to 1 week.

Tags:: Turquoise; Malouf; Greg; Lucy; Turkish; Turkey; Mediterranean; European; Middle Eastern

Spicy eggplant relish

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