Eggplant and Fig Relish

Eggplant and Fig Relish

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

Ingredients

  • 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

  1. Heat the olive oil in a pot on medium to low heat.
  2. 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.
  3. Add the salt, vinegar and maple syrup. Increase the heat and bring the mixture to a boil.
  4. When it reaches boiling point, reduce the heat to low and simmer for 10 minutes, stirring occasionally until the mixture is candied.
  5. Pour the mixture into a hot sterilized jar. Allow to cool, and keep in the fridge.
Preparation
15 minutes
Cooking
30 minutes
Servings
1 portion
Category
Sauces and seasonings
Recipe by
Christelle Tanielian

Serve with a cheese plate, or spread on a sandwich, such as a grilled cheese sandwich, etc.