Four jars were sitting on the kitchen bench top, still piping hot and whispering to me of dishes that they could accompany.
Eggs on sourdough was a given.
Jazzed up fried rice a sure thing.
Hoppers seemed sensible,
and there might even be a little bit of roast chicken action.
Eggplant Kasundi was like that, a versatile little pickle that just brought its own little party to the dinner table. I had only discovered it last year, and celebrated the fact by slapping that stuff on everything that was mouth destined.
An easy, seasonal eggplant pickle that can be teamed up with pretty much anything.
How about you, have you any tiny food obsessions at the moment? Are you pickling anything from the season? What’s your favourite go to eggplant dish?
I didn’t add chilli to this one as my smallest was keen on eating it by the spoonful but if you like your pickles on the feisty side I would say drop a few of your favourite hot reds in.
12 finger eggplants (brinjals)
2 medium onions
1 head of garlic
1 knob of fresh ginger
1 1/2 tbsp mustard seeds
1 1/2 tbsp cumin
1 1/2 tbsp coriander
4 tbsp vegetable oil
1 1/2 cups raw sugar
250 mls apple cider vinegar
2 tsp salt
2 tbsp balsamic vinegar
In a large pot add the ginger, garlic, onion and oil. Cook it up, stirring continuously over a medium heat, add your spices and continue to stir until it smells amazing. Add diced eggplants and diced fresh tomatoes. Continue stirring intermittently, pop the lid on and let the mixture cook down a little further, (you want the eggplant to be soft and cooked through.) Add the apple cider vinegar, balsamic vinegar, sugar and salt, continue cooking (stirring occasionally) over a low heat for approximately 45 minutes or until mixture thickens and comes together.
Pour hot mixture into sterilised jars.