Aubergine Pickle Recipes

BRINJAL PICKLE

Steps:

• Put the aubergines in a colander over a bowl and sprinkle with a big pinch of salt. Mix and leave for 1 hour to drain the moisture, then squeeze out as much liquid as you can. Put all the paste ingredients into a blender or food processor and whizz to a smooth paste.
• Heat the oil in a lidded kadhai or wok over a medium heat. Fry the garlic for 1 minute. Add the curry leaves and the masala paste, and fry for 5 minutes, stirring. Add the sugar and stir until it dissolves. Add the drained aubergine and the chilli powder, and stir well. Season and fry for 4-5 minutes. Turn the heat down and simmer with a lid on for 20-25 minutes, stirring halfway, until the aubergine has cooked through and oil rises to the surface. Cool and decant into a sterilised jar. Chill for a week before opening.

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.