Tuesday 13 October 2020

Eggplant Relish/Pickle

I had been meaning to make eggplant relish for yonks, and I finally got around to it recently (as some will have noticed on my latest IMK post).  A few readers have asked me for the recipe, so I am doing a quick post here.  I can take no credit for it, as it is from the blog: In Search of Golden Pudding.  Beck says she got the recipe from Charmaine Solomon's book Complete Vegetarian Cookbook.  She adapted it a wee bit, and I've adapted hers a wee bit, so here we are.  Only a few photos as I wasn't expecting to blog it:-)


delicious on all sorts of things - spicy, oily and tangy


Makes about 1 Litre/34 oz:


ingredients:


1 kg. (35 oz) eggplant, diced or sliced thickly - see notes

12 dried red chillies - see notes 

2 large cloves garlic, chopped

a hefty 4-5 cm piece of fresh ginger (about the size of my thumb, don't cha know), chopped or grated

2 tbs black and/or yellow mustard seeds

1½ tsp ground turmeric

200-250 mL (6½-8 oz) EV olive oil or vegetable oil of your choice - see notes

3 tsp sea salt

100g. (3.5 oz) brown sugar

185 mL (6 oz) vinegar - I used a mix of whatever vinegars I had in the pantry

2 tsp garam masala


Method:


If using dried chillies, soak them in boiling water for 5 minutes

Combine the chillies, 2-3 tsp of the soaking water, the garlic, ginger, and mustard seeds in a blender or processor, and blend/zap to a rough paste

Heat 200 mL of the oil in a large saucepan, then add the spicy mixture plus the turmeric

Stir the spices in the oil for a few minutes, then chuck in the eggplant, and give it a good stir.  If it looks too dry, add the other 50 mL of oil

Let it cook away on a low heat, with a lid, till the eggplant is soft (25 minutes or so?) stirring now and then so it doesn't stick or burn

Add the salt, sugar, vinegar and garam masala

Let it simmer away for another 5-10 minutes till thick (the oil will be sitting on top most likely)

Cool for a few minutes, then put into sterilised jars.  Will last for months in the fridge!

If you find it too oily for your liking, just put the whole shebang through a strainer, like I did


Notes:


The eggplants I bought weighed about 400 grams each.  I used 3 of these fruits (actually berries), and ended up with roughly 1.2 kg.  I kept back about 120 grams for another dish

I used six frozen red chillies and some chilli powder as I had no dried ones

Beck says to use a neutral oil, but we love EVOO chez Pickings so I used a whack of it, with some plain sunflower oil added in.  She also said to use 375 mL (12.5 oz) which led to a swimming pool of oil!  I ended up straining the relish, which worked out fine.  But I suggest using 200-250 mL (6½-8 oz); you may still need to strain this, though she does say it is meant to be oily, and her photos prove this

This recipe is so much easier than others I've seen around the Net - no frying off of spices, nor salting and rinsing the eggplant and so on.  It's really rather simple, and tastes great.  And will be even tastier once it has sat in the fridge for a few weeks to mature.



cook away on a low heat for about 25-30 mins.



bottled and heading for the fridge



© Sherry's Pickings

34 comments:

  1. Such a nice way to use eggplant -- tasty, and a pretty easy recipe. Spicy too, which always speaks to me. Thanks!

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  2. I can't say I've ever had eggplant relish but it sounds delicious! I always struggle for what to do with eggplant so I'll have to bookmark this for next time I have some around!

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    1. hi lauren
      yes it is quite tasty! i adore eggplant and this is a great way to have it.
      cheers
      S

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  3. I have never heard of eggplant relish but this must be meant for me! I have the last of my garden's eggplant sitting in the fridge. Thanks for the idea!

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  4. Would be wonderful spread all over some sourdough bread and some cheese of course :-)

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  5. I'm intrigued. I've never tried anything like it and we love eggplants around here.
    Amalia
    xo

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    1. this is worth a try amalia if you like eggplant. good on cold meats and sandwiches etc...

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  6. I became addicted to Sri Lankan eggplant relish when I travelled there. I always ask for it at Sri Lankan restaurants as it adds so much flavour! :D

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  7. This does indeed sound like an easy recipe! I swear I could make an entire meal out of dips/spreads like this along with a good loaf of crusty bread. Oh, and maybe a good glass of wine in there, too! :-)

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    1. yes it's so much easier than many others i read on the Net. and it tastes good from the get-go. no need for maturing really. yep wine and bread would go well.

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  8. As I was one of those who asked, "thank you, thank, you, thank you!" I am really excited to make this. I didn't buy eggplant this week but I will on Sunday. And, oddly enough, my eggplants have all been around 400gr, too. I will certainly be reporting back!

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    1. oh that's great david. i hope you try it and enjoy it. let me know how you go. i will be interested to hear what you think about the amount of oil to use.

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  9. Such a nice relish! I can pair it anytime with grilled seafood

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    1. mm i think it may be a bit powerful with seafood Raymund:-)

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  10. What a wonderful way to take a bland vegetables and spice it up. This looks fabulous!

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  11. This sounds sooooo good. Got to make me some soon. I’ve a good amount of chilies that need to be dried or frozen. Great incentive.

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    1. hi claudia
      you can just use fresh chillies or chilli powder. whatever you have around the house really:)

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  12. This eggplant pickle looks so delicious, I make something similar with brinjals, but we call them as brinjal Curry , more like semi gravy. You've seasoned it perfectly, I bet this would be great with some warm bread, or with rice!

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    1. hi aarthi
      thanks! yes it is delicious, and fab on sandwiches etc. I guess it is a bit like a curry ...

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  13. Oh yum! I love a good eggplant situation - this pickle sounds so good and is quite similar to the eggplant relish I make except my one doesn't have any oil. Nom, nom!

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    1. thanks sammie. that's interesting. no oil at all? Yes i was disturbed by the amount of oil in this recipe; i'm glad i strained it out. next time, i will use the 200-250 mL only.

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  14. I've never tried eggplant relish so I'm excited to try this out!

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  15. I like eggplant relish and yours sounds extra special because of all the spices used in it. I would be great as an addition to a sandwich.

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  16. What a great way to use up some eggplants - and you are right, Sherry, it seems so easy to make. I don't fancy too much oil so will reduce it as you suggested. I bet this is delicious in all kinds of snack plates and on sandwiches!

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    1. thanks katerina. yes it's remarkably easy compared to other recipes i have seen. i couldn't believe how much oil it was swimming in. so glad i strained it off:)

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  17. What a great recipe, I definitely have to try it. I love eggplants. Gerlinde

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    1. yes eggplants are terrific! nothing nicer than a beautifully smoky baba ganoush for instance...

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