Satini brinzel : Eggplant chutney

Satini Brinzel

Satini Brinzel


  • 1 large eggplant
  • half an onion
  • 4 green chillies
  • 3 tablespoons of vinegar
  • 1 tablespoon of olive oil
  • Salt


Preheat oven to 250 degrees for 10 minutes before putting the eggplant in a dish and bake it for 35 minutes.

Meanwhile, finely chop the onion and reserve, then, in a mortar, crush the chillies, add the sliced ​​onions and mix with chili crushing them slightly. Next, add the vinegar, oil and salt and let it marinate while the eggplant is in the oven.

Once cooked, remove the eggplant from oven and let cool slightly before cutting it into 2 lengthwise and removing the pulp with a spoon. Put the pulp in a bowl, mash it a little with the spoon before adding the onion mixture, chillies, vinegar and mixing well.

Your Satini brinzel is ready. Serve it with rice, lentils and fried fish or with a barbecued meat.

One comment to “Satini brinzel : Eggplant chutney”
One comment to “Satini brinzel : Eggplant chutney”
  1. Pingback: Monkfish Curry with Coconut Milk - Cuizine Maurice

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