The pickled Eggplants ๐Ÿ† I eat with ANYTHING

by Middle Eats
The pickled Eggplants I eat with ANYTHING

pickled Eggplants are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

These Pickled Aubergines/Eggplants are the perfect condiment to eat with anything. They have a garlicky vinegar flavor, that can brighten and flavor even the most boring dishes. I love them in all sorts of sandwiches, especially with some falafel.

  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING
  • The pickled Eggplants I eat with ANYTHING

Follow along with the ๐Ÿ“ recipes below๐Ÿ‘‡๐Ÿพ๐Ÿ‘‡๐Ÿพ

The pickled Eggplants I eat with ANYTHING
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pickled Eggplants

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1.5 Kg (4 large) Aubergines/Eggplants
  • 100g (2-3) Green Chillies
  • 120ml (1/2 cup) White vinegar (can use malt or another vinegar instead)
  • 2-3 Tbsp Salt
  • 1/4 Tsp Ground Cumin
  • 8 cloves of Garlic
  • 1/2-1 litre of Oil for Frying

 

Instructions

  1. Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8") thick
  2. Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
  3. Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine individually
  4. Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper-thin, you only want to squeeze water out until they feel dry on the surface)
  5. Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
  6. Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
  7. Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
  8. Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
  9. Once golden on both sides, remove from the oil and allow to drain for a few seconds before mixing with the pickling liquid.
  10. Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
  11. Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge

Notes

This needs AT LEAST 6 hours for the flavours to develop, but 24 hours is when they will taste their best. Eat within a few days if in a container, and within a couple of weeks if jarred

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:21 Preparing the Aubergines
2:15 Making the pickling liquid
2:40 Cooking the Aubergines
3:53 Assembling the Pickle
5:10 Taste Test & Review

Recipe video


Enjoy

Let us know what you think of today’s pickled Eggplant tips, tricks, and hacks!

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