Smoky Eggplant Chutney

Ingredients

• 1 eggplant, cut lengthwise into 3/4-inch planks
• 2 tablespoons olive oil
• Kosher salt and black pepper to taste
• 2 tablespoons vegetable oil
• ½ red onion, roughly chopped
• 3 tablespoons brown sugar
• ¼ cup cider vinegar
• ⅓ cup chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    400 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 29 grams sugars; 2 grams protein; 17 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About 1 1/4 cups

Preparation

1. Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
2. In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

25 minutes