Zutaten für Thomas Keller's Eggplant Aubergine Chutney
- 1 teaspoon curry powder
- 1 cinnamon stick
- 2 whole cloves
- Lemon, Zest Of
- Orange, Zest Of
- 8 tablespoons olive oil
- 1 cup finely chopped shallots
- 2 cups chopped tomatoes
- 1/2 cup red wine
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 pounds diced eggplants
- 1 pound diced zucchini
- 1 pound diced yellow squash
- 2 tablespoons butter
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1/4 cup chopped fresh parsley
- Kosher Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thomas Keller's Eggplant Aubergine Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Thomas Keller's Eggplant Aubergine Chutney
- In a small skillet, toast 1 teaspoon curry powder, 1 cinnamon stick, and 2 whole cloves over medium heat until fragrant (about 1 minute).
- Remove from heat. Wrap spices, 1 tablespoon lemon zest, and 1 tablespoon orange zest in cheesecloth to create a sachet.
- In a medium saucepan, sauté 2 tablespoons olive oil and 1 cup finely chopped shallots over low heat until softened (about 4 minutes).
- Add 2 cups chopped tomatoes, 1/2 cup red wine, 2 tablespoons sugar, 2 tablespoons lemon juice, 2 tablespoons orange juice, and the spice sachet.
- Simmer until the liquid reduces to a marmalade-like consistency (20-25 minutes).
- Remove from heat and discard the sachet.
- In a large skillet, sauté 2 pounds diced eggplant in 2 tablespoons olive oil over medium heat until tender (about 5 minutes). Drain on paper towels.
- In the same skillet, sauté 1 pound diced zucchini and 1 pound diced yellow squash in 2 tablespoons olive oil until tender (4-5 minutes). Drain.
- Reheat the tomato mixture. Whisk in 2 tablespoons olive oil and 2 tablespoons butter, one piece at a time, until emulsified.
- Add the eggplant, zucchini, squash, 1 cup chopped red bell pepper, 1 cup chopped yellow bell pepper, and 1/4 cup chopped fresh parsley.
- Gently fold to combine. Serve warm.
- Yields approximately 6 cups. Serve as a side for 6 people with skate, or as a condiment/appetizer for more.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
12g
Carbs
3g
