Thomas Keller's Eggplant (Aubergine) Chutney
- Reviews 3
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄4 teaspoon curry powder
- 1 cinnamon stick (1-inch)
- 1 clove
- 1⁄2 lemon, zest of, cut into 2 two inch strips
- 1⁄2 orange, zest of, cut into 2 two inch strips
- 8 tablespoons extra virgin olive oil
- 1⁄4 cup shallot, minced
- 1 cup tomatoes, peeled, seeded, finely chopped
- 1⁄2 cup red wine
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons orange juice
- 3 cups eggplants, finely diced
- 1 1⁄2 cups zucchini, finely diced
- 1 1⁄2 cups yellow squash, finely diced
- 3 tablespoons butter, unsalted, cut into small pieces (optional)
- 1⁄4 cup roasted sweet peppers, finely diced
- 1⁄4 cup roasted yellow pepper, finely diced
- 1 teaspoon parsley, chopped
- kosher salt & freshly ground black pepper
Directions
- In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
- In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
- Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
- Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
- Remove from heat and discard sachet.
- In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
- Drain eggplant on paper towels set on a rack.
- Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
- Drain the zucchini and squash.
- Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
- Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
- Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
- Add the eggplant, zucchini and yellow squash.
- Fold in red and yellow peppers and parsley.
- Serve warm.
- If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.
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