This recipe blends the best of various pickled eggplant traditions: Italian pickled eggplant, Lebanese pickled eggplant, Makdous, and Indian-style pickled brinjal, creating a versatile, home-style pickle.
Made ahead and stored in the fridge, the longer the eggplants soak in the vinaigrette, the more the flavors meld into a deeply satisfying pickle.
Simple and fuss-free, this homemade
eggplant pickle recipe is a great pairing as a side for an Indian meal with
rice, a topping for burgers, or with any other type of food (VEGETARIAN SPAGHETTI).
Fresh bay leaves can be swapped with dried
ones, bird’s eye chilies with red or green chilies, and apple cider vinegar is
the best for a healthier version. Apart from that, Malaysian palm sugar (Gula
Melaka) adds natural caramelized sweetness instead of white sugar.
All the ingredients for making this, known
as aubergine pickle, are affordable. The affordable home-style pickle.
2 eggplants - halved and sliced
Turmeric powder - a pinch
Salt - as
needed
Other
Ingredients
½ tbsp ginger
paste
½ tbsp garlic
paste
4 shallots - diced
Bird’s eye
chilies - per taste
Apple cider
vinegar - to taste
Palm sugar - per taste
½ cup water
1 large fresh
bay leaf
Salt - to taste
Oil as needed
How to Make Pickled Eggplant
Heat oil and
lightly fry brinjal on both sides.
Remove and set
aside.
Reduce oil to 2
tbsp and sauté ginger paste, garlic paste, shallots, and chilies.
Add vinegar,
palm sugar, and water.
Stir all together
Season with salt and add the bay leaf.
Add fried
brinjal and stir in.
Switch off the heat.
