Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the relish by heating 2 tablespoons of olive oil in a large saucepan over medium heat, then adding 1 large finely chopped onion and sautéing for 5 minutes until softened.

2. 2

   Stir in 2 minced cloves of garlic, 1 inch of grated fresh ginger, 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 grated medium carrot, cooking for another 7-8 minutes until vegetables begin to soften.

3. 3

   Add 1 can (400 grams) of chopped tomatoes, 1 tablespoon of white wine vinegar, 1 teaspoon of sugar, 0.5 teaspoon of chili flakes if desired, and season with salt and black pepper to taste, then simmer uncovered for 15-20 minutes, stirring occasionally until the relish thickens.

4. 4

   While the relish simmers, prepare the eggplant by slicing 2 large eggplants into 1.5 cm thick rounds, then patting them dry with a paper towel.

5. 5

   In a shallow bowl, combine 1 teaspoon of turmeric powder, 1 teaspoon of mild curry powder, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.25 teaspoon of ground cinnamon, and a pinch of salt and black pepper to create the spice blend.

6. 6

   Heat 4 tablespoons of olive oil in a large non-stick pan over medium-high heat, then working in batches, dredge the eggplant slices in the spice blend to coat evenly and pan-sear them for 3-4 minutes per side until golden brown and tender.

7. 7

   Arrange the pan-seared eggplant slices on a serving platter and spoon the warm Chakalaka-inspired relish generously over them to serve.