Spicy Eggplant Pickle
Makes: approx. 1L
If you have any Lebanese eggplants in your patch, you’ll know how prolific they can be! This pickle is a great way to use up some of the glut and have it available in a delicious curried preserve, ideal to dollop over food for a great flavour hit. The worst thing about it is that you need to be patient after you make it – you have to wait a month before eating to let the flavours develop! Any eggplants would work well for this recipe too.
INGREDIENTS
- 800g eggplant, cut into 1cm cubes
- 1 tbsp and 1 tsp cooking salt
- 4 cloves garlic, chopped
- 50g fresh ginger, chopped
- 2 red chillies, chopped
- 125ml vegetable oil or light olive oil
- 1 onion, chopped
- 1 tbsp ground cumin
- 1 tsp fennel seeds
- 1 tbsp ground coriander
- ½ tsp turmeric powder
- 250ml white wine vinegar
- 160g white sugar
METHOD
1. Put the chopped eggplant in a colander set over a bowl and sprinkle with 1 tablespoon cooking salt. Leave for 20 minutes or longer, then rinse well in cold water and pat dry with a clean tea towel or paper towels.
2. Place the ginger, garlic and chilli in a food processor to make a paste. If needed, add a teaspoon of water to help make a paste.
3. Heat the oil in a large, wide frypan and add the onion. Cook for 2 minutes until softened. Add the garlic/ginger/chilli paste with the cumin, fennel seeds, ground coriander and turmeric and cook, stirring for 1 minute. Add the eggplant cubes and cook for 5-10 minutes or until the eggplant has softened.
4. Add the white wine vinegar, sugar and 1 teaspoon of salt. Stir to combine. Cover and simmer gently for 15 minutes or until soft.
5. Spoon immediately into hot sterilised jars. Remove any air bubbles and screw on clean lids, label and date.
6. Store in a cool, dark place for at least 1 month to allow the flavours to develop. Can be stored for up to a year. Once opened, refrigerate and consume within 6 weeks.