Spicy eggplant relish
What we need:
2 large eggplants, half peeled and cut into 2 cm cubes
100ml olive oil
2 large onions, grated
8 cloves garlic, crushed
1 tbsp black pepper
2 tbsp sweet paprika
1 tbsp ground cumin
2 large tomatoes, skinned, seeded and diced
3 long red chillies
2 tsp caster sugar
juice of 2 lemons
What we have to do:
Put the cubed eggplant into a colander and sprinkle with salt, then leave for 30 min or so to drain. Rinse and then pat dry and set aside.
Heat the oil in a large pan or saucepan. Squeeze the grated onion well and add to the pan with the garlic and spices and saute over a high heat for 5 minutes. Add the tomatoes and chillies and cook for 2 minutes, then add the sugar, and the eggplant cubes. Season with salt.
Cook over a low medium heat for about 30 minutes, stiring frequently to make sure nothing catches or burns. Towards the end of the cooking time add the lemon juice. Remove from the heat and allow to cool. The relish will keep in the refrigerator for up to a week.
2 dideli baklažanai, pusiau nulupti ir supjaustyti 2 cm kubeliais
8 česnako skiltelės, smulkiai sutraiškytos
2 valg.š. saldžios paprikos miltelių