Garlic Eggplant Chutney

For the garlic eggplant chutney, cut the eggplant into 2 by 2 large pieces. Heat 3 tablespoons of oil in a WOK and fry the cubes in it.

Then put them on a paper towel. Heat the rest of the oil and fry the garlic and onion that you have cut into small pieces beforehand. Add honey and let it caramelize.

Add soy sauce and vinegar and bring to a boil. Put the eggplant cubes back into the wok and simmer for 3 minutes until the sauce has reduced a bit.

Preparation Tip:

The garlic eggplant chutney goes very well with fondue and raclette and grilled food.

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