Eggplant Pickle

Great to serve with curries, cold meats, and a selection of cheeses.

Preparation: 15 minutes, plus

Cooking: 10 minutes

2 egg plants, cut into 1cm slices, approx. 2 kilo

3 cloves garlic, sliced

1 red chilli, sliced

3 cm piece of ginger, grated

250g cooking salt

olive oil for frying

2 tblspn vinegar, brown or malt

1 onion, chopped

1 tblspn brown sugar

1 tblspn tamarind paste

2 tspn mustard seeds, brown

2 tspn cumin seeds

2 tspn fennel seeds

2 tspn coriander seeds

6 curry leaves

Cut the eggplant into 1 cm pieces, salt and place in a colander overnight.

Squeeze out the excess liquid, do not rinse. Combine spices in a frypan and dry

roast. Grind the spices until fine.

Heat oil in frypan and fry eggplant until golden brown.

Drain. Blend garlic, chilli, ginger and onion to form a paste. Fry off in frypan with

a little oil, until dark in colour. Add mustard seeds, ground spices and curry leaves

and cook for 3-4 minutes.Add fried eggplant.

Combine tamarind paste and 1/2 cup boiling water. Strain off the liquid and add to

the eggplant mixture. Season to taste. Cool, then place into sterilised jars.

Will keep refrigerated for up to a month.