Eggplant and fresh corn salad

You could also call this a chutney, but I’m pretty content to categorise this as a salad. It’s something that you can happily grab a big spoon full of and enjoy!. I like to serve this as a simple weekend summer dish on a platter in the middle of the table with toasted Turkish bread, a generous amount of yoghurt and rocket. There are plenty of little pockets of flavour and it makes for a great meat free dish. Having said that, it would also pair really well with some baked tuna or lamb or as a breakfast dish with a fried egg.

Epplant and fresh corn salad

  • 1 - 2 tablespoons of oil
  • 1 large eggplant
  • 1 onion chopped
  • 1 tablespoon mustard seeds
  • 1 tablespoon chopped ginger
  • 3 cloves chopped garlic
  • 1 tablespoon of good quality curry powder
  • dried or fresh chilli flakes to taste
  • 1 teaspoon garam masala
  • Corn from one corn cob
  • 400 g diced tomatoes
  • 2 tablespoons vinegar
  • salt

Heat a large pan to high heat, add oil and cook eggplant in batches until brown.

Remove eggplant, add onion, cook for a few minutes, then add mustard seeds, garlic, ginger, curry powder, garam masala, chili. Cook until fragrant. Then add tomatoes, corn and vinegar. Cook for about 30 mins until slightly reduced. Add salt to taste.