Eggplant Pickle

This eggplant pickle is as easy to make as it is addictive. Use any eggplant you like except the tiny bitter Thai ones. My favorite is the bright purple-skinned Japanese variety because there’s never a chance of bitterness, but some people like the stronger taste of the Indian and Italian types.

This is a great adjunct to grilled fish or meat, or to plain roast chicken. I love it with plain yogurt and rice. (Add a simple dal for a perfectly satisfying vegetarian main course.) When I