Ingredients
- 1 eggplant
- 2 capsicums, e.g. 1 red, 1 green
- 1 red onion, halved
- 1 clove garlic
- 50 g olive oil
- 3 tomatoes, quartered (approx 400g)
- 2 tablespoon white wine vinegar
- 1 tablespoon brown sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut eggplant into 1 cm cubes, salt (about 1 - 2 tablespoons) and leave for 15 minutes
Remove seeds from capsicums and chop into 1 cm squares (or thin strips)
Rinse eggplant under running water, drain
Place garlic and onions into TM bowl, chop 5 secs, Speed 5
Add olive oil
Saute 2 mins, 100 degrees, Speed 2, MC off
Add tomatoes, chop 3 secs, Speed 5
Add rest of ingredients
Optional – add salt and pepper to taste (do not add much salt as eggplant has been salted)
Cook 10 mins,
, 100 degrees, Speed 1Cool.
Use as a dip with crackers or on bread topped with grilled haloumi
To grill haloumi, slice lengthwise and place into a heated frypan over gentle - medium heat. Oil is not required if pan is hot.
Remove when slightly brown which happens QUICKLY.
, 100 degrees, Speed 1Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I am cooking this now and it smells AMAZING!
Looked too runny after 10 minutes, so i have it on for another 10 without MC.
Thanks for sharing this recipe.
OH MY GOSH!!!!
So yum, the first time I made this I followed the recipe (very rear for me lol) and the taste was amazing and it got me thinking it tasted slightly sweet and sour
So I made an other batch and this time used apple cider vinegar and added 2 TBSP of pineapple juice, cooked as per recipe well after the 1st 10 minutes I added another 15 minutes with the mc off and simmer basket on top. In a fry pan I browned pork/beef meatballs and pineapple peices, once browned I added the relish and simmered till meatballs cooked through served with rice. It was so yummy the whole family ate everything in their bowl and have asked to have it in the fortnighly regular meals.
Thank you for not only a wonderful relish but a delicious main meal.
There are so many rules to shelf life so I think it's safest to only keep for a few days.
How would you make it so it wouldn't be "fresh relish" and it'd keep longer in fridge/shelf? Is there any ingredients to be added? Thanks.
I made a mixed version of this with the Red Onion Relish recipe from the Everyday Cookbook.
I had these ingredients to use up so thought I'd give it a go!
I used the same ingredients as above but used only red capsicum and added 2 tabs of brown sugar, a slosh of balsamic vinegar and 1/2 cup ish of red wine vinegar instead of white.
I also added 4 chopped apricots as per EDC recipe. Just to make sure it was sweet I suppose........
As I wanted it to be a fridge keeper type of relish, I cooked it for 45 mins at 100 degrees on 2.
Will keep you posted on how it keeps but so far so good!
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