Dhazmaruli Badrijani

Baby Eggplant Pickle

3 tablespoons corn oil
5 or 6 small eggplants, trimmed and cut lengthwise into halves
1 medium (1/2 cup) onion, cut in rings
1 cup water
3 to 4 tablespoons red wine vinegar, to taste
1 bay leaf
4 whole allspice
1/4 teaspoon hot red chili flakes
1 teaspoon salt

The Georgians enjoy this pickle for breakfast w/homemade bread. These pickled eggplants may also be considered a chutney in Indian style or they can be served as a rather tart salad.

1. Heat oil in skillet. Fry eggplant halves for 5 minutes on both sides to brown lightly. Remove to glass bowl or jar and intersperse eggplant w/sliced onion.

2. Put water, vinegar, bay leaf, allspice, chili flakes, and salt in pan; bring to a boil. Boil over moderate heat for 3 minutes to integrate seasonings. Cool.

3. Pour liquid over eggplant.

Cover jar and refrigerate for 24 hours before serving. Serve cold or at room temp w/any kind of food.



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