Thai eggplant pickle

Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.

  • 50 mins cooking
  • Makes 4 Cup
  • Print


Thai eggplant pickle
  • 800 gram thai eggplants, trimmed, quartered
  • 2 tablespoon kosher salt
  • 2 tablespoon vegetable oil
  • 4 clove garlic, crushed
  • 2 x 10cm sticks fresh lemon grass, trimmed, sliced finely
  • 2 fresh long red chillies, sliced thinly
  • 4 fresh kaffir lime leaves
  • 1 1/2 cup (330g) firmly packed light brown sugar
  • 1 1/2 cup (375ml) white vinegar
  • 1 tablespoon japanese soy sauce


Thai eggplant pickle
  • 1
    Combine eggplant and salt in large bowl; stand 1 hour. Rinse eggplant well under cold water; drain.
  • 2
    Heat oil in large saucepan; cook garlic, lemon grass and chilli, stirring, about 2 minutes or until fragrant. Add eggplant and remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.
  • 3
    Transfer eggplant to large heatproof bowl. Simmer cooking liquid, uncovered, about 10 minutes or until thickened slightly and syrupy.
  • 4
    Pack eggplant into hot sterilised jars; pour in enough hot syrup mixture to cover eggplant, seal immediately. Label and date jars when cold.

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