As promised, here is the recipe for the delicious pickled eggplant we tried this week. Sorry we’re discovering it so late in the season. This is the perfect thing to do with the last of this years eggplant. Thanks to our fabulous EAV Market shoppers who shared this recipe with us. It’s originally published in The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.
Here’s what you need:
- 2lb eggplant (2 large)
- 3 tbsp white vinegar
- 2 large cloves garlic, minced
- 2 tbsp chili powder
- 2tsp each: ground ginger and turmeric
- 1/4 cup canola oil
- 1 tbsp each: cumin seeds and fenugreek seeds
- 1.25 cups white vinegar
- 1 cup granulated sugar
- 2 – 4 cups finely chopped and seeded small hot red chile or jalapeno peppers
- .25 finely chopped ginger root
- 2 tbsp pickling salt
Here’s what you do:
- Cube unpeeled eggplant into bite-sized pieces and reserve.
- Combine 3 tbsp vinegar, garlic, chili powder, ginger and turmeric in a small bowl to form a paste and reserve.
- Heat oil over medium heat in a large nonstick skillet. Add cumin and fenugreek seeds and saute for 1 minute. Add eggplant and saute for about 10 minutes or until eggplant is just tender. Add reserved paste and 1.25 cups vinegar, sugar, chile peppers, ginger root and salt. Stir over medium heat for about 5 minutes or until boiling.
- Ladle pickles into sterilized jars within .5 inch of the rim. Process in a water bath for 15 minutes.
Makes 3 pints.