Filled with the zing of pickling spices, the chutney slathered on these turmeric baby aubergines are just the pick me up they need as they come out of the oven or off the barbeque. You can make the tomato chutney in advance and serve it cold on the side for dipping too, but I love the messiness of just spooning it on top.
- 700gm baby aubergines, washed and sliced lengthways
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp oil
- Half tsp mustard seeds
- Half tsp fennel seeds
- Half tsp cumin seeds
- 800gm ripe vine tomatoes, roughly chopped
- Half inch ginger, finely grated
- 1 tsp sugar
- Salt to taste
- 3 tbsp olive oil
Lay the aubergines on a baking tray. Sprinkle half the turmeric and the teaspoon of salt all over them and leave to sit while you make the chutney.
In a saucepan, bring the oil to medium high heat. When it’s hot, toss in the mustard, fennel and cumin seeds and as they sizzle up, mix in the chopped tomatoes and remaining turmeric. Cook the tomatoes for 15 minutes, stabbing regularly, until they are soft and pulpy. Now stir in the ginger and sugar and add salt to your taste.
When you’re ready to eat, tip off any extra moisture from the aubergines and toss them in or brush them with the olive oil. You can pop them under a hot grill for 10 minutes until cooked or on top of a hot barbeque for the same amount of time. Then pour the chutney over and serve.