Smoky Eggplant Chutney

1. 1

   Rub the eggplant with the olive oil and sprinkle generously with salt and pepper.

2. 2

   Grill over medium-high heat until golden brown, 3 to 4 minutes a side.

3. 3

   Remove from heat and cut into medium dice.

4. 4

   In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

5. 5

   Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes.

6. 6

   Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes.

7. 7

   Add cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.