Recipe

Eggplant pickle

  • 1 hr cooking
  • Makes 1 Litre
  • Print
    Print

Ingredients

Eggplant pickle
  • 2 (1kg) eggplants, cut into 2cm cubes
  • 2 teaspoon salt
  • 2 teaspoon ground turmeric
  • 2 cup (500ml) vegetable oil
  • 1 tablespoon black mustard seeds
  • 1/2 cup (125ml) brown vinegar
  • 5 clove garlic, crushed
  • 2 tablespoon grated fresh ginger
  • 1 (200g) brown onion, chopped
  • 1 teaspoon ground fennel
  • 2 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 4 tablespoon tamarind concentrate
  • 2 teaspoon dried chilli flakes
  • 1 cinnamon stick
  • 2 teaspoon palm sugar

Method

Eggplant pickle
  • 1
    Place eggplant in colander in sink, stir in combined salt and turmeric; stand 1 hour. Pat eggplant cubes dry with absorbent paper.
  • 2
    Heat oil in a large frying pan and in batches, cook eggplant until soft. Drain on absorbent paper. Reserve the oil.
  • 3
    Blend or process seeds and vinegar, then add garlic, ginger and onion. Blend until smooth. In small heated frying pan, dry-fry ground spices until fragrant.
  • 4
    Heat 3/4 cup reserved oil in a large saucepan, add eggplant, vinegar mixture, spice mixture, tamarind, chilli and cinnamon. Cover and simmer for 20 minutes. Stir in sugar. Remove cinnamon stick, place mixture into a sterilised jar and seal while hot.

More From Women's Weekly Food