Eggplant Chutney

Course : Indian
Serves: 1
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2 large eggplants
1 head garlic
7 medium serrano chillies -- up to 9
1/3 cup oil
1 teaspoon salt -- to taste

Preparation / Directions:

cut the eggplant into large circles and place into large dutch oven pot. peel garlic (an easy method is to separate the cloves and press a large knife on the cloves and the skin will literally pop off!!) and take stems off chillies and put all into same dutch oven. put in the oil and turn on heat to medium. cover the pot and steam/fry until eggplant's meat has become a translucent green. then take everything in the pot and put into blender or food processor and process until you have a smooth mixture. you can add the salt whilst the blender is running for a better mix. it doesn't look very wonderful...kinda grey, but the taste is so supreme, you'll make it again and even tastes great on hot dog

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