This aubergine relish is rich on flavour making it the perfect accompaniment for summer BBQ treats.
1. Cut the aubergine into approximately ½ cm pieces. Put the aubergine in a colander over a bowl and sprinkle with salt, leave for 10-15 minutes then rinse and dry on kitchen paper.
2. Peel the shallots and garlic and chop in the mini chopper with half the coriander. Put the olive oil in a pan and heat. Add the chopped shallot, garlic and coriander, cook for 5-6 minutes stirring at regular intervals, until soft.
3. Add the aubergine, season and cook for 7-8 minutes until the aubergine are soft and is breaking down. Add the honey and cook for a further 3-4 minutes, add the vinegar and cook until the vinegar is reduced and the aubergine is well cooked, check seasoning to taste.
4. Leave to cool, once cool add the rest of the chopped coriander.
Top Tip: This is ideal served with goats’ cheese or as an accompaniment to a BBQ.