Aubergine, cumin, coriander and mint relish

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Preparation info

  • Serves

    6–8

    as an accompaniment
    • Difficulty

      Easy

Appears in

Vegetables: The new food heroes

Vegetables

By Peter Gordon

Published 2007

  • About

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.

Ingredients

  • vegetable oil for deep-frying
  • 1 aubergine, cut into 2cm chunks
  • 1 red onion, thinly sliced
  • grated zest of 1 lime and the juice of 2
  • 3 tablespoons lemon juice
  • 1 tablespoon cumin seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon flaky salt
  • large handful of mint, leaves separated and stems discarded
  • large handful of coriander, leaves separated and stems cut into 1cm pieces
  • 1 spring onion, thinly sliced

Method

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 seeds with 1 teaspoon of the olive oil until golden, then tip on top of the onions, together with the remaining olive oil and flaky salt. Mix in the aubergine, herbs and spring onion. Leave to allow the flavours to develop for at least an hour and eat within 24 hours. Keep covered in the fridge and mix before serving.