Eggplant and Fig Relish - Seasoning | Montreal’s Public Markets

For the harvest season, the MPM are sharing original and delicious recipes with seasonal vegetables!

Ingredients

For one 250 mL jar (1 cup)

150 gr (1/3 lb.) eggplant, i.e., 1 small Italian eggplant, washed, peeled and finely diced
3 black figs (approximately 65 gr or 1/8 lb.), washed and finely diced
3 tbsp. olive oil
1 bay leaf
1/4 tsp. fine salt
1/4 tsp. chilli flakes
80 mL (1/3 cup) apple cider vinegar
80 mL (1/3 cup) maple syrup

Preparation

Heat the olive oil in a pot on medium to low heat.
Add the eggplant, figs, bay leaf and chilli flakes. Cook for 20 minutes, stirring with a wooden spoon from time to time, until the eggplant is softened.
Add the salt, vinegar and maple syrup. Increase the heat and bring the mixture to a boil.
When it reaches boiling point, reduce the heat to low and simmer for 10 minutes, stirring occasionally until the mixture is candied.
Pour the mixture into a hot sterilized jar. Allow to cool, and keep in the fridge.

Serve with a cheese plate, or spread on a sandwich, such as a grilled cheese sandwich, etc.
A MPM recipe, developed with Christelle Tanielian.

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