Sour and Spicy Eggplant Pickle

Eggplant spread

Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in

By Sanjeev Kapoor

Published 2011

  • About

I use this pickle more like a sandwich spread than a relish. I prefer to use eggplants that are lightweight for their size and have small round marks at the bottom, because the ones that are heavy and have oval marks are likely to have more seeds.

Ingredients

  • 2-inch (5-cm) piece fresh ginger, peeled
  • 4 cloves garlic

Method

  1. Put the ginger and garlic in a mini food processor, and process to a paste. Set aside in a small bowl.
  2. Place a small nonstick sauté pan over medium heat and add 1 tablespoon of the oil. When small bubbles appear at the bottom of the pan, add the chiles and sauté for 2