• Chef Yogi

Savi's Legacy: Fire Roasted Eggplant Chutney

served with bread & veggies

The eggplant dip or the chutney as my mom would like to call is a comfort food in my family. The dry hot weather helps to grow lots and different kinds of eggplants. There are various ways to make these kinds of dips or spreads. I sometimes roast or steam them to make my dip. This is a simple recipe is made with some chili peppers, scallions, cilantro, garlic and lime. I used a pablano pepper with my eggplant for its smoky, peppery taste but a jalapeño would work too. The most important part of making the dip is the way you roast your eggplants and the peppers. I grew up with not having grills or ovens and we always roasted ours directly onto burning flame on our stove top. My grandparents threw them in a coal pit. We had a wood-burning stove and they would throw an eggplant or two after they have finished their cooking in some active coal. I still roast them on my stove top. It’s get a little messy and I have to clean the stove after I’m done but I really like the smoky taste it gives my chutney. So you can choose to either grill them on your outdoor grill, throw them in your oven or do like I do, on the stove top.


For one roasted eggplant (washed and pierced with a fork) and poblano/jalapeño pepper, use:

1/2 C. chopped scallions

1/2 C. chopped cilantro

2 clove of garlic

Juice and zest of 1 lemon

Salt to taste

OVEN DIRECTIONS: Preheat the oven to 400F. Cut your eggplants and peppers in half lengthwise, drizzle a little olive oil and place them cut side down on a baking sheet lined with aluminum foil. Bake them for about 15-20 minutes.


And then I prick with a fork. If the eggplants and peppers give in easily, they will be finished cooking, then wrap the eggplants and peppers in the same foil it has been baking in to seal all the heat. This will give the extra steaming - allow 10 minutes.


Gently open the aluminum wrap and transfer the eggplant and peppers on a cutting board. I use a spoon to gently scoop the insides of the eggplant and throw away the skin. I discard the seeds from the pepper.


(Follow the same process if you are using your outdoor grill)


You can choose to prep your cooking area with foil, to help with the cleanup afterwards. The eggplants will "sweat" during this process and drip on to the cooking surface. Allow your eggplant to cook over the open flame for about 20 minutes total, but turning every 5 minutes (adding/decreasing time depending on the size of the eggplant)

Place all the ingredients in a food processor and blend together until you get a smooth creamy dip. Transfer it into a clean dish and enjoy with vegetable sticks, chips or crackers of your choice.


You can stir a big tablespoon of yogurt if you feel, the flavors are too intense which will mellow the taste of eggplant and peppers.