Name: Pickled Eggplant
Prep time ::
1kg Eggplants (aubergines)
6 cloves Garlic
2.5cm Fresh ginger, roughly chopped
4 teaspoons Garam masala
1 teaspoon Ground turmeric
1 teaspoon Chilli powder
1 tablespoon Oil
2 cups Cooking oil for frying
Cut the slender eggplants lengthways and sprinkle lightly with salt.
Place the garlic, ginger, garam masala, turmeric, chilli powder and 1 tablespoon of oil in a food processor.
Process until it forms a paste.
Rinse the salt off the eggplant and pat dry.
Heat 1/3 cup of cooking oil in a large pan.
Fry the eggplant for 5 minutes or until golden brown.
Add the paste and fry for 2 minutes.
Stir in the remaining cooking oil.
Cook, uncovered, for 15 minutes, stirring occasionally.
Spoon into warm sterilized jars and seal.
Store in a cool, dark place for up to 2 months.