I quite often see eggplants in my weekly delivery from Box Fresh, and a while back I remember coming across a recipe somewhere for an eggplant chutney type thing. Then I lost it and forgot about it!

Luckily I remembered again this week because this is now one of my favourite eggplant recipes. John insisted I change it from a ‘chutney’ to something else because he thinks chutney sounds like ‘chucking’ ha ha so mine is now officially a jam. Which I think suits anyway.

I cooked many things over the long weekend, playing in my new kitchen. This was definitely my favourite creation though and it was a hit with John too. Unfortunately we’ve already eaten one jar of it and there is only one jar left…which I might have to hide…

This is a seriously easy and tasty recipe – I’ve eaten it so far on the following things:

  • poached eggs
  • chicken
  • steak
  • veal
  • broccoli
  • off as spoon…

Try it, you won’t be disappointed! It would make a lovely gift too if you can part ways with it.


  • Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes – so if you are sensitive to nightshade veggies, then unfortunately you are best avoiding this recipe!
  • High in phytonutrients, including the anthocyanin phytonutrient found the skin. Asunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
  • When laboratory animals with high cholesterol were given eggplant juice, their blood cholesterol, the cholesterol in their artery walls and the cholesterol in their aortas (the aorta is the artery that returns blood from the heart back into circulation into the body) was significantly reduced, while the walls of their blood vessels relaxed, improving blood flow. These positive effects were likely due not only to nasunin but also to several other terpene phytonutrients in eggplant.
  • Excellent source of fibre and manganese. via WHFoods
This recipe brought to you by Box Fresh