Eggplant pickle

Eggplant pickle
Amanda Laird

Viva 4/3/2009

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Ingredients

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¼ cup Olive oil
1 Eggplant, large (approx 700-800g), diced
1 Onion, small, peeled and diced
3 cloves Garlic, peeled and finely chopped
1 tbsp Fresh ginger, peeled and finely chopped
2 tsp Ground tumeric
2 Red chillies, finely chopped. Remove seeds if you prefer less heat
1 cup Brown sugar
¼ cup Balsamic vinegar
½ cup Red wine
½ cup Water
2 tsp Salt
1 Freshly ground black pepper, to season

Directions

  1. Heat the olive oil in a fry pan. Add the eggplant, onion, garlic and ginger. 
  2. Fry gently for 5 minutes or until all ingredients have softened.
  3. Spoon into a saucepan then add the turmeric, chilli, sugar, vinegar, wine, water, salt and pepper. 
  4. Stir to combine then simmer gently for 30-40 minutes or until thick.
  5. Spoon into sterilised jars and seal. Once opened, this pickle can be refrigerated for 4 weeks.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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