Pickled Eggplant

Tuesday, 4 December 2018 9:10:00 am Pacific/Auckland

Makes enough for 1-2 small jars or enough for one serving


1 cup water

1 cup white vinegar

3-4 Japanese eggplant, green ends removed, sliced down the middle and then into halves. Regular eggplants work well too.

2 teaspoons chilli flakes

½ teaspoon fennel seeds

Small handful fresh herbs, stems removed

3-4 cloves garlic, peeled and sliced


Bring the water, vinegar together in a large saucepan to boil. Set aside to cool.

Cook the eggplants for 3-4 minutes covered in boiling water

Drain well and set aside.

Heat a little of the cooking oil in a fry over a medium heat and add the chilli, fennel seeds and garlic

Cook for 1-2 mins or until fragrant then add the drained eggplants batons allowing to brown on all sides.

Remove from the heat and stir through the herbs.

Pack the eggplant into prepared jars and pour over the vinegar

These can be eaten immediately but are best left for 1 weeks at least to mature.

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