Eggplant Pickles Recipe

Eggplant Pickles Recipe

Ingredients :

1kg eggplants

6 cloves garlic

2.5cm fresh ginger, chopped roughly

4 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon chili powder

1 tablespoon cooking oil

2 cups cooking oil for frying


Method :

Cut the eggplants lengthways and sprinkle with salt. Use a food process and process the garlic, ginger, turmeric, garam masala, chili powder and the 1 tablespoon cooking oil. Process until they becomes a paste. Remove the salt from the eggplant by rinsing under a running water, then pat dry with kitchen towel.

Heat up a large pan with 1/3 cup of the cooking oil and fry the eggplant until golden brown, about 5 minutes. Add the processed paste and fry for about 2 minutes. Stir in the remaining cooking oil, continue stirring for 15 minutes, uncovered. Scoop into a warm sterilized jar and seal. If kept in a cool, dark place, it can last for up to 2 monthes.

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