Eggplant pickle

Preparation info
  • Makes

    500 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

An absolute essential in my larder. I serve this rich, vibrant and spicy pickle with curries, dosas (rice pancakes) or Parathas (flaky Indian bread). I also use it as a base for other preparations, such as the eggplant salad I serve with prawn fritters.


  • 6 large dried chillies
  • hot water
  • 1 tablespoon minced garlic
  • 2 <


Soak chillies in hot water until soft, about 30 minutes. Drain, but reserve water. Blend chillies, garlic, ginger, turmeric and mustard seeds to a paste with a little chilli water in a food processor.

Slice eggplants into 1 cm thick rounds. Heat oil in a frying pan, then add spice paste and stir for a few minutes to release flavours. Add eggplant and cook until soft, stirring occasional