Eggplant Relish (version VII)
Cut into small cubes:
Fry the garlic mixture in a heavy saucepan with:
1 large eggplant
In a separate bowl, combine:
2 tablespoons blackstrap molasses
2 tablespoons brown sugar
6 tablespoons cider vinegar
12 large garlic cloves, crushed
2" fresh ginger root, peeled and grated
2 teaspoons dried red pepper flakes
1 tablespoon water
(If you prefer not to crush the garlic and grate the ginger by hand, you may combine the above ingredients in a food processor or blender.)
A few tablespoons oil
Stir occasionally to keep from sticking.
While it is browning, grind together the following:
Seeds from 2 green cardamom pods
1" cinnamon stick
4 whole cloves
1/4-1/2 teaspoon black peppercorns
(An old coffee grinder works well; a mortar and pestle will do, but is more work). Set aside.
Add to the garlic mixture:
1 teaspoon tumeric
1-2 tablespoons mustard seeds (yellow or black)
Pinch of salt
Fry for a couple of minutes until mustard seeds begin to pop.
Add the eggplant, and stir until eggplant is coated with oil and spices. Cover and cook on low heat for 15-20 minutes, or until eggplant begins to soften. Stir once or twice during this time.
Add molasses and vinegar mixture, and cook covered for another 10 minutes or so until eggplant is nearly done, then cook uncovered for a few minutes until sauce thickens slightly.
Remove from heat. Mix the ground dry spices into the eggplant. Let cool and refrigerate.
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