This week Chef Suné Niemand shares a few recipes for side dishes to accompany those curries.
Indian eggplant pickle
Makes 500ml
| Ingredients | |
| 1kg | slender eggplant, cut lengthways |
| 6 | cloves garlic |
| 15ml | roughly chopped fresh ginger |
| 15ml | garam masala |
| 5ml | ground turmeric |
| 5ml | chilli powder |
| 15ml | oil |
| 500ml | oil, extra |
Method
- Sprinkle the eggplant with salt and leave to stand for 30 minutes.
- Meanwhile, place the garlic, ginger, garam masala, turmeric, chilli powder and oil in a food processor or blender, and process to a paste
- Rinse the salt of the eggplant and pat dry with paper towels. Heat 80ml of the extra oil in a large frying pan, add the eggplant and cook for 5 minutes, or until golden brown. Add the spice paste and cook, stirring, for 2 minutes. Stir in remaining oil and cook for 10-15 minutes, stirring occasionally. Spoon into clean, warm jars and seal. Store in the refrigerator for up to 5 days. Serve with Indian curries.
