Dhofari coconut-eggplant chutney

Oman lies on the historic spice route, and its trading partners have significantly influenced its cuisine. According to chef and food writer Diana Macki, "Oman is very tribal and every community takes their influence from somewhere. The Lawati tribe in the north originally came from Iran and Pakistan, and their food incorporates a lot of Indian flavours; they have a high tolerance to chilli and use a lot of spices. The same goes for the Balochi people, who originated in Balochistan [a region split between Iran, Afghanistan and Pakistan]. The interior tribes would have been Bedouins, who travelled throughout the Arab world. Their food is very meat-heavy and they love honey as it travels well; they also like to preserve things. In the south, near the sea, the people are mainly of East African heritage and their food is very coconut-based. In the mountains, they have a lot of meat, which they’ll dry to travel with. They also love using wheat and fresh cow’s or camel’s milk."

This chutney is a classic example of this intermingling of flavours and technique. The eggplant is reminiscent of the Middle Eastern baba ghanoush, but it is enhanced with Indian spices. The chutney is bold and pairs well with grilled meats, as well as serving as a side condiment on the table. I love serving this dish for its unique flavours and the beautiful texture.

Felicia Campbell is an award-winning writer, editor and producer. Her cookbook is more of a historical memoir of the region, its food, its culture and its deep history. This could be one of those cookbooks that you can read as a novel, but I love to rush into my kitchen and cook the dishes, knowing their deep history.

For more recipes from this fabulous cookbook, click here.

Ingredients:

2 large eggplants

Salt, to taste

1/2 teaspoon pepper

Olive oil spray

1 tablespoon oil

1/2 onion, finely chopped

1 green chilli, minced

1/4 green bell pepper, minced

1/2 tomato, finely minced 1 tablespoon of tamarind paste

1/2 cup coconut milk

1 tablespoon apple cider vinegar

Salt, to taste

Heat the oven to 375° F. 

Slice the eggplants into 1-inch pieces horizontally. Spray with olive oil generously and sprinkle with salt and pepper. 

Roast 15-18 minutes until the eggplant is very soft and charred in spots. Remove and cool completely. Remove the skin and mash with your fingers. Yu are looking for a stringy consistency. Alternatively, yu can chop the eggplant very finely.

Heat the oil on a frying pan. Add the onion and green chilli and fry until the onion is a pale golden, about 4 minutes. Add the bell pepper and fry for another 4 minutes until it is soft. Add the tomato and cook on a low flame for 5-7 minutes until the tomato has broken down into a sauce.

Add the tamarind and cook for 304 minute until the tamarind is no longer raw. Add the coconut milk and bring to a boil. Add the eggplant and cook until the coconut milk is incorporated and t=you have a thick dip.

Take off the heat and add the vinegar and salt. Mix in well. taste for salt and a balance of flavours. Store in the fridge fr 2 days maximum.

Serve at room temperature.