How to Make Delicious Homemade Eggplant Pickle

Discovering Eggplant Pickle

Eggplant dishes are common, but have you ever tried eggplant pickle? This unique condiment is not widely available in stores, and preparing it at home can be a bit tricky. The challenge lies in the high moisture content of eggplants, which can lead to spoilage if not handled properly. However, with the right technique, you can create a flavorful eggplant pickle right in your kitchen.

Preparation Steps

Making eggplant pickle takes longer than typical pickles. The first step involves extracting moisture from the eggplants, followed by sun-drying them for several hours. Although this process requires extra effort, the end result is worth it. It’s advisable to prepare small batches that can be consumed within 15 to 20 days.

Expert Tips

Food expert Nisha Saini recommends making eggplant pickle in small quantities. You can use either round or long varieties of eggplants for this recipe.

Begin by washing the eggplants thoroughly and cutting them into small pieces. Mix them with salt and turmeric, allowing them to rest for 5 to 6 hours. This step is essential for draining excess moisture, which helps prevent spoilage.

Spicing It Up

Once the water has drained, dry the eggplant pieces completely in the sun. For the pickle, you will need spices like red chili, turmeric, fennel seeds, fenugreek seeds, coriander, and yellow mustard seeds.

Heat mustard oil in a pan, then add mustard seeds, followed by chopped green chili, garlic, and ginger. Sauté this mixture for about two minutes before adding the sun-dried eggplant pieces and stir-frying for another minute.

Final Touches

After turning off the heat, incorporate the prepared spices and mix everything thoroughly. Adjust the salt to your taste and let the pickle cool down. Once cooled, transfer it to a clean, dry glass jar. Your homemade eggplant pickle is now ready to enjoy!

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