Grilled Eggplants with Tomato Chutney
Ingredients
4 large eggplants
1 bar cream cheese
¼ cup chopped spring onions
4-5 tbsp. Carnation Evap
1 tbsp. chopped parsley
Vegetable oil
Salt
Pepper
CHUTNEY
3 large tomatoes (seeded and chopped)
1 tbsp. chilli garlic (with oil)
2 tbsp. vinegar
½ cup brown sugar
Procedures:
1. Make your chutney. Heat a non-stick skillet, sauté tomatoes in chilli garlic oil. Add pineapple chunks.
2. Add vinegar. Cook for another 2-3 minutes then add sugar. Simmer for 4-5 minutes.
3. Grill or pan fry eggplants for 3-4 minutes (until softened). Season with salt and pepper.
4. In a mixing bowl, combine cheese, Carnation Evap, spring onions and parsley.
5. Roll eggplant and stuff with cheese mixture.
6. Plate with chutney.
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