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

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

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 see