Spicy eggplant pickle
This is a delicious addition to an antipasto platter, or to serve with cold meat.
Makes 6 jars
1 medium eggplant
½ onion, peeled and chopped
3 Tbsp canola oil
½ green capsicum, deseeded and chopped
2 tomatoes, skin removed, deseeded and chopped
½ clove garlic, peeled and finely chopped
1-2 red chillis, deseeded and finely chopped
freshly ground black pepper, to taste
1 Tbsp white wine or dry sherry
1 Tbsp finely-chopped parsley
Preheat oven to 180°C.
Bake eggplant in preheated oven for 1 hour. Remove from oven.
Heat a heavy-based frying pan. Add oil and stir fry onion until golden. Add capsicum, tomatoes, garlic and chilli.
Chop eggplant and add to other ingredients. Simmer until thick.
Add salt and pepper. Cool. Stir in white wine or sherry and parsley.
Ladle hot sauce into jars leaving ½ cm head space at top of jar.
Remove air bubbles and seal jars with lids.
Variation: To make a milder eggplant pickle remove or reduce the amount of chilli in the recipe.
Nutrition Information Panel
|Per Serving [25 ml Serves]|
|- saturated fat||0.3g|