This has been something of a bumper year for my eggplants and whilst I have enjoyed eating them in a myriad of ways I’ve also had enough to preserve in the form of eggplant pickle. I am still experimenting with my favourite recipe. So far I have made a Stephanie Alexander recipe which I only realised was for a fresh rather than preserved pickle after I had prepped the whole lot and started frying off the onion etc. It was really enjoyable though.
The pickle I have made most of though is an adaptation of this recipe, which I think should store for a few months at least. It is definitely on the sweet side and if you prefer a more savoury pickle then I would recommend adjusting the sugar/vinegar a little. (Keep in mind though that adjusting the sugar and vinegar could affect the storage properties of the pickle). Personally I find this recipe slightly too sweet to eat large amounts by the spoonful but really enjoyable when paired with a hot spicy curry and rice.
- 1kg eggplant* cut into 1cm cubes
- 2 tblspn salt
- 150ml canola oil
- 2 onions – finely chopped
- 4 garlic cloves – finely chopped
- 6-10 hot chillies – finely chopped
- 50g ginger – finely grated
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp black mustard seeds
- 1/2 tsp chilli powder
- 2 tbspns tamarind paste dissolved into hot water
- 150g soft brown sugar
- 300ml vinegar
Sprinkle the chopped eggplant with the salt and set aside in a colander to drain for an hour or so. Rinse and dry.
Heat half the oil in a large pan and add half the eggplant. Fry until golden. Repeat with the remaining eggplant. Set aside.
Add the remaining oil (if you haven’t already) and add the mustard and cumin seeds. When the mustard seeds pop turn down the heat and add the onion, garlic, chilli and ginger. Fry until golden brown.
Add the ground spices (coriander, turmeric and chilli) and fry for a minute or two.
Add all the remaining ingredients including the eggplants.
Stir until sugar dissolves and then simmer for at least half an hour.
Store in sterilised jars for a month before using.
* I used Lebanese (finger style) eggplants.
Veggiegobbler hosts Garden Gobbles on Thursday – always fascinating to see how others are using their produce.