Tuesday, August 22, 2017
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Aubergine Relish

This can be used as a relish or dip served with burgers or vegetable sticks, or as a vegetarian filling or topping with Baked Potatoes.


1 - 2 Aubergines
1 - 2 Onions,finely chopped
Juice of 1 Lemon
Olive Oil
Fresh Coriander, chopped
Fresh Chillies, chopped, add to your personal taste
Salt and Pepper



Stick the Aubergines on the Barbie & roast untill they are completely sooty and very mushy, take off the BBQ and put into a bowl of iced water to cool them down & assist removing the burnt skin.
Tip: do not strip away all the burnt skin, you leave some of the skin to give your relish added bbq taste.

The aubergine should be like a pulpy mush, shred along the length of the aubergine, with a fork. Try not to mash it up to much, we want it to have some bite, not be like baby food.

Add the rest of the ingredients (to your taste) and mix well.

You are trying to achieve the predominant taste of the aubergine - lemon juice & olive oil combination, followed by the coriander & don't be scared with the salt shaker, it adds to the development of the flavour.

Place in the fridge for as long as possible, minimum 2 hours.


Additional Notes

Don't be scared of experimenting with Walnut or Sesame Oil.

Get ready for your taste buds to be assaulted at your next BBQ & raise a glass or two to the Hutchison family, Paula, Kellie & Bruce, for this recipe.


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