Recipes

Sweet Eggplant Pickle

Eggplants are now plentiful and at their best. Here is a straightforward recipe for Brinjal Pickle, a wonderful spicy, chunky condiment to enliven any dish, but obviously best suited to curries!

You will need

500gms of Eggplant any variety but Lebanese work well,
washed and sliced into 1 cm cubes just before adding to the pot to stop it discolouring.

4 teaspoons of Cummin Seeds
4 teaspoons of Coriander seeds
1 teaspoon of Fennel Seeds
Dry roast all these seeds in a frypan and blitz to a powder
or alternatively, use pre-bought ground spices

3 Garlic Cloves, peeled
2cm piece of peeled ginger
All chopped and ground together, use a little vinegar, to make a paste

4 teaspoons of Turmeric Powder
2 teaspoons of salt
I cup of Extra Virgin Olive Oil
1/4 to 1/2 cup of wine vinegar
1 red and 1 green chilli, de-seeded and finely chopped (more if you like it hot!)
1/4 cup of White Sugar

Method

Heat Olive oil in the pan - fry off the garlic and ginger for half a minute or so
then add the ground spices, turmeric and salt, stir well and simmer for about 2 minutes.
Add the freshly sliced/cubed eggplant together with vinegar, finely chopped chillies and sugar.
Cook gently for about 5 minutes, stir, frequently until eggplant is just cooked.
It can be eaten immediately.
Either keep in sealed container in fridge or can be stored in clean sterilised jars.

16th February 2007

Back

Get the Newsletter!