4 SERVINGS. | ± 1 HOUR
2 tsp vegetable stock Bouillon Herkules
750 g plum tomatoes (different types of tomatoes give the best flavour)
200 g red onion
1 red chili pepper
block of +-2cm ginger
125 g caster sugar
125 ml red wine vinegar
1 tsp mustard
1 tbsp tomato puree
pinch of smoked paprika
ciabatta
arugula
eggplant
olive oil
salt and pepper
Remove the crown and seeds from the tomatoes and cut into large pieces.
Finely chop the onion, ginger and chili pepper.
Bring the tomatoes, onion, ginger and pepper to the boil with the red wine vinegar for about 15 min. Add the sugar, stock, tomato puree and mustard, stir well and let it reduce for another 20 min on a low heat.
Season with salt, pepper and smoked paprika powder.
While the chutney is cooking, you can grill the aubergines.
Cut these into long, narrow slices, brush with olive oil and grill briefly until soft.
Top your ciabatta roll with a good layer of chutney, sprinkle the arugula on top and finish with the aubergine slices.
Storing chutney:
Boil the glass jars and let them drain and dry upside down on a clean tea towel. Fill the jars with the chutney and seal hermetically.