I love eggplant and I have a hundred ideas on how to use it. This dish is so fresh and tangy that you will make it again and again, yet use it in so many different ways. You can use this as a relish on hot crusty bread or as a pasta topping, you decide! I like to use it as a side dish to meat or fish. If you blend it in a blender and cool it, it can also be a dip that you can bring out with your favourite crackers when you have friends or family over.
Eggplant is the star in this dish and it is one of those vegetables that is so versatile and easy to use, and yet we always struggle to find uses for it. I know that I often make vegetable stir fries or vegetable stews and that eggplant is the key vegetable that binds everything together, but why not use it in chutneys or relishes as well!
If you would like to make this dish into a dip, just pop it into the blender and cool it in the fridge. Bring it out when the guests arrive and there you go, you will have a wonderful savoury dip that will delight and entertain your guests. No matter what you choose to do with this dish, I guarantee that it will be a delicious experience.
Ingredients 1 clove of garlic
1 red onion
Extra virgin olive oil
1 can of diced tomatoes
1 tablespoon of powdered vegetable stock
Cut onion and garlic finely and fry up on extra virgin olive oil.
Fry up onion and garlic.
Fry up until the eggplant has started to sweat and add vegetable stock (you may need to add more olive oil to stop the eggplant from sticking to the bottom) Add the zucchini and stir occasionally as it cooks and shrinks.