Eggplant Pickles Recipe

Ingredients :

1kg

6 cloves

2.5cm

4 teaspoons

1 teaspoon

1 tablespoon

2 cups

Eggplants (aubergines)

Garlic

Fresh ginger, roughly chopped

Garam masala

Ground turmeric

Chili powder

Oil

Cooking oil for frying

Method :

Cut the slender eggplants lengthways and sprinkle lightly with salt.
In a food processor, place the garlic, ginger, garam masala, turmeric, chili powder and 1 tablespoon of oil.
Process until a paste is formed.
Rinse the salt off the eggplant and pat dry.
Heat 1/3 cup of cooking oil in a large pan and fry the eggplant for 5 minutes or until golden brown.
Add the paste and fry for 2 minutes.
Stir in the remaining cooking oil, uncovered, for 15 minutes, stirring occasionally.
Spoon into warm sterilized jars and seal.
Store in a cool, dark place for up to 2 months.