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
- 1Combine eggplant and 2 tbsp sea salt in a colander and stand until bitter juices drain from eggplant (20-30 minutes).
- 2Heat 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.
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