Thai eggplant pickle
Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.
- 50 mins cooking
- Makes 4 Cup
Print
Ingredients
Thai eggplant pickle
- 800 gram thai eggplants, trimmed, quartered
- 2 tablespoon kosher salt
- 2 tablespoon vegetable oil
- 4 clove garlic, crushed
- 2 x 10cm sticks fresh lemon grass, trimmed, sliced finely
- 2 fresh long red chillies, sliced thinly
- 4 fresh kaffir lime leaves
- 1 1/2 cup (330g) firmly packed light brown sugar
- 1 1/2 cup (375ml) white vinegar
- 1 tablespoon japanese soy sauce
Method
Thai eggplant pickle
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1Combine eggplant and salt in large bowl; stand 1 hour. Rinse eggplant well under cold water; drain.
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2Heat oil in large saucepan; cook garlic, lemon grass and chilli, stirring, about 2 minutes or until fragrant. Add eggplant and remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.
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3Transfer eggplant to large heatproof bowl. Simmer cooking liquid, uncovered, about 10 minutes or until thickened slightly and syrupy.
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4Pack eggplant into hot sterilised jars; pour in enough hot syrup mixture to cover eggplant, seal immediately. Label and date jars when cold.
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