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6–8
as an accompanimentEasy
By Peter Gordon
Published 2007
This relish is absolutely fantastic served with roast lamb, grilled oily fish or a vegetable curry It can also be tossed through pasta and dredged with lots of pecorino or Parmesan.
Heat 6cm vegetable cooking oil to 180°C and fry the aubergine in 3–4 batches until golden brown. Drain well on absorbent kitchen paper set on a wide tray and leave to cool.
Mix the onion with the lime and lemon juices and the lime zest. Leave for at least 30 minutes, mixing often – the onions should become more pinky-red as they macerate.
In a small frying pan, fry the cumin see