while the nuanced flavors of tomato chutney can be better appreciated since they're not overwhelmed by spiciness. If you've ...

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 ...

Baba ganouj was the inspiration behind chef Jean-Georges Vongerichten’s vegan Smoky Eggplant Dip With Ginger And Tomato Chutney. The smokiness comes from roasting the eggplant over an open flame ...

Cut the eggplants into rounds 1 cm thick, salt them and place in a colander to drain, after 30 mins run cold water over them and pat dry. Place all ingredients into a thick based pot and add a ...

In this smoky eggplant dip inspired by baba ghanouj, Chef Jean-Georges Vongerichten grates raw ginger on top to add a fresh, surprising heat. Dollops of a spiced and tangy tomato chutney bring a ...

But it is the cilantro-and-mint chutney served alongside the curry that elevates the dish and makes it a perfect weeknight choice. Sweet Potato Curry with Eggplant, Chickpeas and Herb Chutney ...

While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt ...

At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).