Name: Madras Pickled Eggplant
Ingredients: 2 lb eggplant ((2 large)); 3 tbsp white vinegar; 2 large garlic cloves minced; 2 tbsp chili powder; 2 tsp ground ginger; 2 tsp turmeric; 1/4 cup canola oil; 1 tbsp cumin seed; 1 tbsp fenugreek seed; 1 cup granulated sugar; 2-4 finely chopped and seeded small hot red chile or jalapeno peppers; 1/4 cup finely chopped ginger; 2 tbsp pickling salt.

Madras Pickled Eggplant

Ingredients

2 lb eggplant (2 large)
3 tbsp white vinegar
2 large garlic cloves minced
2 tbsp chili powder
2 tsp ground ginger
2 tsp turmeric
1/4 cup canola oil
1 tbsp cumin seed
1 tbsp fenugreek seed
1 cup granulated sugar
2-4 finely chopped and seeded small hot red chile or jalapeno peppers
1/4 cup finely chopped ginger
2 tbsp pickling salt.

Instructions

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 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 1/4 cups vinegar, sugar, chile peppers, ginger and salt.
Stir over medium heat for about 5 minutes or until boiling.
Remove hot jars from canner and ladle pickles into jars with 1/2 inch of headspace.
Process jars 15 minutes for half pints and 20 minutes for pints.
Makes 3 pints, but feel free to double it or more!

Recipe Notes

We found this amazing recipe in our friend Caitlin's CSA newsletter (ReRoot CSA in Harriston). It's a great way to use abundant eggplant and spells deliciousness for the winter!

Madras Pickled Eggplant