Eggplant Chutney

Ingredients	Quantity
Purple eggplants	2 large
Head garlic	1
Serrano chillies	7 up to 9
Oil	1/3 cup
Salt	to taste

Cut the eggplant into large circles and place into large dutch oven pot. Peel garlic (an easy method is to separate the cloves and press a large knife on the cloves and the skin will literally pop off!!) and take stems off chillies and put all into same dutch oven. Put in the oil and turn on heat to medium. Cover the pot and steam/fry until eggplant's meat has become a translucent green.

Then take everything in the pot and put into blender or food processor and process until you have a smooth mixture. You can add the salt whilst the blender is running for a better mix.