Relish the Thought!

The pre-Christmas rush has well and truly set in so just a quick post this afternoon!

In addition to my Citrus Sea Salt, Christmas Rocky Road and Fruit Mince Tarts; featuring in my Christmas gift guide this year in this deliciously spicy Eggplant Relish!


Enjoy it alongside a platter or cheese and biscuits or simply spread it on a slice of crusty bread, whatever takes your fancy!

Whats more, it couldn't be easier to make! Simply throw your ingredients into a pot and let the stove do the rest. Now thats my kind of recipe!

Spicy Eggplant Relish

 

Adapted from this recipe at taste.com.au
Makes about 4 cups



2 large eggplants, cut into 2cm cubes
2 tbsp salt
2 small red capsicums, deseeded and cut into 2cm pieces
250g brown onions, cut into thin wedges
10 fresh pitted dates, roughly chopped
500ml white wine vinegar
250g brown sugar
A long red chili, sliced
3 garlic cloves, peeled and chopped
4 tsp cumin seeds


Place the eggplant in a large colander and sprinkle with the salt. Toss to combine and allow the colander to stand in a sink for an hour. Rinse well to get off any excess salt and pat dry with a paper towel

Combine the eggplant with all of the remaining ingredients in a large saucepan and cook over a high heat, stirring until the mixture comes to the boil and the sugar has dissolved.

Simmer, stirring regularly, with the lid off for 2 hours or until all the excess liquid has evaporated and the mixture is thick.  Remove from the heat and allow to stand for 2-3 minutes before spooning into steralized jars.