Autumn is here. It’s raining more frequently and the days are quickly becoming darker. Not that we care – we only have two weeks left in Sweden! As you probably can understand there is a lot of packing, planning, ticket booking and apartment renting going on. We haven’t decided yet where we are going after California, but we are dreaming about backpacking in Vietnam, Wwoofing in Costa Rica or just relaxing in Thailand.
With all these things spinning around we haven’t had a second left to share new recipes with you guys. Until today. This spicy pickled eggplant recipe is perfect for the autumn – full of flavors, garlic and chili. You can have it on bread, as a side dish or in a vegetable pot, and it will probably also cure your cold …
Some years ago we attended an Indian Cooking Class together with Luise’s mom and we were amazed how everything that we made that night tasted so genuine Indian. Somehow we lost all the recipes from that night but a couple of days ago Luise’s mom sent us this eggplant recipe together with her story from that night.
I learned how to make this South Indian Pickled Eggplant when we attended an Indian food class in Copenhagen. The class was lead by 2 wonderful danish women, who often travel around India to learn how to cook genuine Indian food. With a great entuthiasm and humor they then arrange their spicy food classes in cold cold Denmark. The classes always end with a feast of 20 different dishes, naan bread and Indian beer. I am very inspired by the South Indian kitchen and since then I always keep a jar of Eggplant Pickles in my fridge to spice up the boring danish kitchen …
South Indian Pickled Eggplant
Makes around 2 jars
1/2 cup olive oil
10 cloves garlic, minced
½ tbsp fenugreek seeds
½ tbsp cumin seeds
1 dried red chili, mashed
½ tsp mustard seeds
6 – 10 curry leaves
1 cup vinegar
1/3 cup water
1 tbsp salt
2-3 medium size eggplant, cut into small cubes
2 inches ginger, minced
1½ tbsp tumeric
2 fresh green chili, cleansed and sliced
Heat the olive oil in a thick pot, add fenugreek seeds and cumin seeds. Let it boil for a short while and then add garlic. When it has turned light brown add red chili, mustard seeds and curry leaves. Fry while stirring over medium heat for about 2-3 minutes. Add vinegar, water and salt, stir around and then add eggplant, ginger, tumeric and green chili. Let it boil for at least 20 minutes. Cool off and pour into glass jars. Store them in the fridge.