Eggplant Pickle

Vengna Nu Achar

Preparation info

  • Makes about

    2 quarts


    Appears in

    My Bombay Kitchen

    By Niloufer Ichaporia King

    Published 2007

    • About

    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