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Goan eggplant pickle


You'll need

1 kg eggplant (about 2 large eggplant), cut into 2cm dice 30 gm (¼ cup) flaked sea salt 125 ml (½ cup) vegetable oil 1 tsp each fenugreek seeds and brown mustard seeds 15 gm (3cm) piece of ginger, finely grated 4 garlic cloves, finely grated 8 fresh curry leaves 5 red birdseye chillies 2 tsp ground turmeric ½ tsp garam masala ¼ tsp cumin seeds 250 ml (1 cup) malt vinegar 50 gm raw sugar

Method

  • 01
  • Combine eggplant and 2 tbsp sea salt in a colander and stand until bitter juices drain from eggplant (20-30 minutes).
  • 02
  • Heat oil in a large saucepan over medium-high heat, add fenugreek and mustard seeds and cook until seeds begin to pop (20-30 seconds). Add ginger and garlic and cook until fragrant (10-20 seconds), then add eggplant, curry leaves, chilli and remaining spices, stirring frequently until eggplant is tender (5-10 minutes). Add vinegar, sugar and remaining sea salt and stir occasionally until vinegar reduces by two-thirds (5-10 minutes). Transfer to sterilised jars, seal jars, stand until cooled. Place jars in a saucepan of simmering water and cook over low-medium heat until jars are heated through (15-25 minutes). Remove jars from pan, stand until cooled, then refrigerate. Eggplant pickle will keep for 2-3 weeks after opening.

Eggplant pickle can be stuffed into rolls with leftover roast lamb and aïoli, served as a condiment with flatbread and some cucumber and yoghurt, or scattered over a salad of chickpeas, lentils and coriander. This pickle needs a week for the flavour to develop; its astringency will mellow over time. Makes 1.25 litres.

At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2009

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