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Janella Purcell

Eggplant Pickle


Ingredients

  • 2 eggplants
  • 3 tbls sea salt
  • 1 tbls mustard seeds
  • 1 tbls ginger, grated
  • 12 garlic cloves
  • 1 tbls turmeric, ground
  • 2 cups mustard oil
  • 24 green chillies, chopped
  • 2 cups white wine vinegar
  • 1 cup brown sugar
  • 1 tbls sea salt, or to taste

Method

  1. Chop the eggplant into bite size pieces and salt. Leave for about 4 hours, or as long as possible.
  2. In a mortar and pestle pound the mustard seeds, ginger and garlic to a rough paste. Add the turmeric and pound again.
  3. Heat the oil in a deep saucepan and fry the spices for a minute. Squeeze out the excess water out of the eggplant then add it to the oil with the chilies, vinegar, sugar and salt. Cook over a low heat until pickles are dry and the oil is sitting on top. This will take maybe 45 minutes. Taste for seasoning. Let cool then store in sterilized jars.
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