1 cup white vinegar
4 cloves garlic
4 slices of green ginger or 1/2 teaspoon ginger powder
1 oz (30 g) mustard seed
3 tablespoons chilli powder
1 oz (30 g) cumin seeds
1/2 oz (15 g) coriander seed
1 bay leaf
1 teaspoon cinnamon powder
Cut the aubergines into thick slices, length wise and then across.
Boil the slices in a pot with the vinegar for a few minutes, strain the vinegar and set aside. Leave to cool, do not cover.
Blend the garlic and ginger with a hand blender.
Lightly roast the mustard seeds, chili, cumin seeds and coriander seeds in a warm pan with a little oil on the stove. Remove the seeds from the pan and grind them together in a blender.
Add the garlic, ginger, and blended spices to the vinegar and add the bay leaf, cinnamon and salt, mix well.
Add the aubergines and mix again.
Place the pickled Aubergines in sterilized, airtight jars.
Ready to eat after 3 days.
Aubergine or eggplant as others call it, don’t keep for long, so it should be used in a months time, otherwise it will become very soft.
Recipe: Franco Dippenaar