IngredientsEggplant chutney cup pure olive oil 1 medium red
onion, thinly sliced 1 teaspoon coriander seeds teaspoon ground
turmeric 1 teaspoon cumin seeds teaspoon ground cumin 1 tablespoon
tomato paste cup crushed canned tomatoes 1 tablespoon brown sugar 2
tablespoons white vinegar 1 tablespoon seeded mustard 8 Lebanese
eggplants, sliced into thick rounds on the diagonal cup chopped
coriander leaves Bean salad 100g blanched baby green beans, sliced
into 4cm pieces 1 tablespoon toasted flaked almonds cup caramelised
onions 1 tablespoon extra virgin olive oil cup fetta, crumbled 1
tablespoon chopped mint
Method1. Heat half the oil in a large saucepan and cook onions
until softened. Add spice and cook stirring for 1 minute or until
fragrant. Add tomato paste and cook until combined. Add crushed
tomatoes, sugar and vinegar and cook mixture until reduced and
jam-like. Fold through seeded mustard. 2. Meanwhile heat remaining
oil in a large frying pan and pan fry eggplant until golden all
over. 3. Add eggplant to tomato mixture, stir to coat and cook over
low heat for 2 minutes or until cooked out. Fold through coriander
leaves, season to taste. 4. For bean salad, fold ingredients
together and plate on top of eggplant chutney.
