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Goan eggplant pickle

Australian Gourmet Traveller recipe for Goan eggplant pickle.

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 45 mins cooking plus salting, cooling
  • Serves 20
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Goan eggplant pickle
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.


  • 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


  • 1
    Combine eggplant and 2 tbsp sea salt in a colander and stand until bitter juices drain from eggplant (20-30 minutes).
  • 2
    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.
  • undefined: Emma Knowles & Lisa Featherby