How to make it

  • Cut four aubergines into thick slices lenghtwise and then cross
  • Boil in a little vinegar and leave to cool
  • Do not cover
  • Blend the garlic and ginger through a mixture .
  • Roast lightly the mustard seed,cuminand chilli then grind them together
  • Mix together with the vinegar and add the bay leaf,cinnamon and salt
  • Mix well,add the aubergines and mix again
  • Put into airtight jars.
  • Ready to eat after 3 days 3 days .
  • ps:aubergine or eggplant as others call it don't stay long so they should be eaten in a month time otherwise they will become very tender.

Reviews & Comments 1

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    " It was excellent "
    unicorn4 ate it and said...
    I buy jars and jars of pickled eggplant never thought of making my own. Now I will have to try and make my own. Well done and Thank you
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