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Spice Blend
6 chopped red chilli or 12 dried chillies soaked in hot water for 5 minutes
6 garlic cloves
2cm peeled ginger
2 tbsp mustard seeds
Grind to a paste using a blender or mortar & pestle
1 ½ cup olive oil Spice blend
1 kg eggplant 10cm in diameter cut into cubes
1 - ½ teaspoon ground turmeric
½ cup brown sugar
¾ cup white balsamic vinegar or coconut vinegar
2-teaspoon garam masala
Salt & pepper to taste
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Use a large pot pre-heated on medium. Add oil and spice blend and cook the spices until fragrant (about 5 minutes) remove spice blend. Fry eggplant in small batches until golden, add in turmeric, spice blend and simmer with the lid on until eggplant it tender. Add sugar, vinegar, garam masala and salt & pepper to taste. Remove from heat then bottle in sterilise jars, store in the fridge or pressure-cook them for 10 minutes to preserve.
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