This recipe comes from my friend Nadia. It is super easy, yummy with cheese, and
lasts for about 2 weeks or so in the fridge.
The recipe uses palm sugar, but you can substitute this for normal light
brown sugar. Palm sugar can be purchased
at a Chinese food store.
Ingredients
2 to 3 Brinjals, sliced into thin rounds (about 250g)
5ml (1tsp) cumin seeds
5ml (1tsp) Mustard seeds (I used yellow mustard seeds)
1 Chilli, halved long-ways and seeds removed
250ml (1 cup) balsamic vinegar
125g palm sugar, grated
Method
- Grind the cumin & mustard seeds with a pestle & mortar
- Place all the ingredients in a saucepan.
- Simmer for about 30 minutes, until vinegar reduces and it
is thick and syrupy.
- Cool, and chill until required.
Sounds good. I've never made pickles or chutney or jam with eggplant before. Good idea. If only I had managed to grow more than one eggplant this year!
ReplyDeleteThanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week :)
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