SMOKY EGGPLANT CHUTNEY
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, side dish
Time 25m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
This crusty, succulent steak is flavored with a powerful mixture of coriander, cumin, mustard seed, chile powder and cinnamon. Take care not to overcook the meat; rare to medium rare guarantees tender beef. For even more flavor, serve the steak with a smoky eggplant chutney, which comes together quickly.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
- When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
- Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 568 milligrams, Sugar 0 grams, TransFat 2 grams
EGGPLANT CHUTNEY
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Place the eggplant in an even layer on a plate. Sprinkle evenly with the salt and let stand for 15 minutes. Place the eggplant in a colander and rinse well. Set aside to drain. In a saucepan, combine the drained eggplant, water, and tomatoes. Bring to a boil over medium-high heat and let simmer for 10 minutes. In a skillet, heat the oil over medium-high heat. Add the onion, chile peppers, garlic, cloves, and cinnamon. Cook, stirring frequently, for 5 minutes or until the onion and garlic is soft. Place the cooked eggplant in a bowl and mash it well with a fork or potato masher. Stir into the onion mixture and let cook for 5 minutes, stirring frequently. Remove the cloves. Serve the chutney immediately or let cool. Store in the refrigerator in an airtight container for up to 1 week.
CRUSTY GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY
Steps:
- 1. Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.) 2. Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat. 3. When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres. 4. Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
SMOKY EGGPLANT CHUTNEY
Categories Condiment/Spread Vegetable Side Quick & Easy Backyard BBQ Grill/Barbecue
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- 1. Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice. 2. In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve
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