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Aubergine Chutney

1 lg Aubergine; (round)
6 Cloves of garlic
1 md Onion
1 Green chile
1 ts Vinegar
3 tb Oil
Salt and pepper


Wash the aubergine and make 6 slits with a knife. In each slit place a clove of garlic. Rub the aubergine surface with some oil. Place under a low grill and brown all sides. When cooked remove the skin and crush the pulp with a fork. Leave to cool. Slice onion finely, chop chile and mix with the remaining oil, vinegar, salt and pepper. Add aubergine pulp and mix well.




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