Eggplant Brinjal (Pickle)
No curry night is complete without an eggplant brinjal to accompany it. This is blow your socks off delicious. We are eating it with cheese on toast, on eggs, and of course with curry. It does clear the head a bit with the heat, but that is never a bad thing. Enjoy!
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Need
-
The Eggplant
- 1 eggplant cut into 10cm cubes
- 2 Pinches pink salt flakes BUY
-
Masala Paste
- 12 dried chillies
- 10 cloves garlic
- 120 apple cider vinegar
- 1 Teaspoon black mustard seeds
- 2 Teaspoons ground turmeric
- 1 Tablespoon cumin seeds
-
The Rest
- 10 cloves garlic
- 12 curry leaves
- 150 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams dark brown sugar
- 1 Teaspoon chilli powder
Do
- 1
Place the prepared eggplant into a colander and sprinkle with salt. Mix and leave for 1 hour to drain out the moisture. Squeeze out any liquid and pat down with paper towel. Set aside.
- 2
Place all the paste ingredients into the Thermomix bowl. and chop 2 min/speed 10. Remove from bowl and set aside.
- 3
Place remaining garlic into the Thermomix bowl and chop 4 sec/speed 5. Add curry leaves, EVOO and masala paste and cook 5 min/Varoma/speed 1/MC off.
- 4
Add sugar, chilli and eggplant and cook 18 min/100°C/Reverse/speed soft.
- 5
Store in a sterilized glass jar in the fridge. It will last for around 1 month.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
