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Aubergine pickle with black pepper and green chilli
Serves 6 Starters and mains
Ingredients
- 1kg Lebanese (long, thin) aubergines, cut into 1cm slices
- 1 litre red wine vinegar, good-quality
- 6 garlic cloves, sliced
- 6 green chillies, split, plus 1 extra, thinly sliced
- 2tbsp ground turmeric
- 2tbsp ground cumin
- 2tbsp ground coriander
- 200g honey
- 200g light brown sugar
- splash of olive oil
- 10 mint leaves
- 10 coriander leaves
- 1tbsp coriander seeds
Method
Combine the aubergine slices, red wine vinegar, garlic, split chillies, spices, honey and sugar in a large saucepan. Add 2 litres water, place over a high heat and bring to the boil. Reduce to a simmer and cook for 10 minutes or until the aubergine is tender but not falling apart. Remove from the heat and leave to cool to room temperature.
Transfer to a large sterilised jar and leave in a cool place for at least a week.
Place the pickled aubergine in a mixing bowl, add a splash of olive oil and toss through. Put the remaining ingredients on top of the pickle and serve.
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