Best 3 Smokey Eggplant Chutney Grilled Recipes

**Tantalize your taste buds with a smoky eggplant chutney, a culinary masterpiece that blends smoky, tangy, and sweet flavors to perfection.**

This versatile chutney can be enjoyed as a condiment, a dip, or a spread, adding a burst of flavor to any dish. Discover the secrets behind this delightful recipe, along with variations that cater to different dietary preferences, including a vegan option. Embark on a culinary journey with this smoky eggplant chutney, a symphony of flavors that will leave you craving more.

Here are our top 3 tried and tested recipes!

SMOKY EGGPLANT CHUTNEY

Smoky Eggplant Chutney image

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

Ingredients

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup cider vinegar
1/3 cup chopped fresh cilantro

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

SMOKY TOMATO AND EGGPLANT SPREAD

Smoky Tomato and Eggplant Spread image

Provided by Valerie Bertinelli

Categories condiment

Time 50m

Yield 5 cups

Number Of Ingredients 10

Ingredients

1 large eggplant (1 1/2 to 2 pounds)
8 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 shallots, peeled and chopped
2 roasted red peppers, chopped
4 cloves garlic, peeled and grated
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
Grilled sourdough bread, for serving

Steps:

Preheat the oven to 425 degrees F.
Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

SMOKY EGGPLANT CHUTNEY

SMOKY EGGPLANT CHUTNEY image

Categories Condiment/Spread Vegetable Side Quick & Easy Backyard BBQ Grill/Barbecue

Yield 1 1/2 cup

Number Of Ingredients 8

Ingredients

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
½ red onion, roughly chopped
3 tablespoons brown sugar
¼ cup cider vinegar
⅓ cup chopped fresh cilantro

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

Tips:

Choose fresh, ripe eggplants for the best flavor and texture.
To save time, you can roast the eggplants in the oven instead of grilling them.
If you don't have a grill, you can also cook the eggplants in a grill pan over medium heat.
Be careful not to overcook the eggplants, or they will become mushy.
For a spicier chutney, add more chili peppers or cayenne pepper.
To make the chutney ahead of time, store it in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Smoky eggplant chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. Serve it with grilled meats, fish, or vegetables, or use it as a spread for sandwiches and wraps. It's also a great addition to cheese plates and charcuterie boards. With its smoky, tangy, and slightly spicy flavor, this chutney is sure to please everyone at your table.