eggplant pickle

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Eggplant Pickle

2 eggplants
3 tbls sea salt
1 tbls mustard seeds
1 tbls ginger, grated
12 garlic cloves
1 tbls turmeric, ground
2 cups mustard oil
24 green chillies, chopped
2 cups white wine vinegar
1 cup brown sugar
1 tbls sea salt, or to taste
Method – Chop the eggplant into bite size pieces and salt. Leave for about 4 hours, or as long as possible.

In a mortar and pestle pound the mustard seeds, ginger and garlic to a rough paste. Add the turmeric and pound again.

Heat the oil in a deep saucepan and fry the spices for a minute. Squeeze out the excess water out of the eggplant then add it to the oil with the chillies, vinegar, sugar and salt. Cook over a low heat until pickles are dry and the oil is sitting on top. This will take maybe 45 minutes. Taste for seasoning. Let cool then store in sterilized jars.

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