Angy`s Eggplant Relish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- 1 leek
- 2 medium onion (s)
- 100 ml white wine vinegar
- 50 g suar, brown
- 100 g suar, white
- 1 tablespoon paprika powder, noble sweet
- 2 tablespoon ketchup
- 100 ml red wine, tart
- 1 teaspoon salt
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Clean the aubergine, onion and leek and cut into fine cubes of the same size.
- Mix both types of sugar.
- Heat the oil in a saucepan and fry the onions until translucent. Add the eggplant and leek, mix with the white wine vinegar and sugar, simmer for about 3 minutes, then add all the other ingredients and simmer for another 8-10 minutes. Please stir again and again, as it becomes lightly firm on the bottom (caramelized) until the mass becomes creamy, immediately fill into sterilized jars and close and turn around when they are cold, return to normal.
- Shelf life: About 6 months to 1 year!
- Use: With roast meat of all kinds, especially with grilled meats or just put on bread.
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