{"id":13659,"date":"2021-02-14T10:08:52","date_gmt":"2021-02-14T15:08:52","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13659"},"modified":"2021-02-14T11:12:54","modified_gmt":"2021-02-14T16:12:54","slug":"spiced-pickled-eggplant-achar","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/spiced-pickled-eggplant-achar\/","title":{"rendered":"Spiced Pickled Eggplant or Achar"},"content":{"rendered":"\n

Pickled Eggplant or Aubergine, also known as \u2018Achar Brinjel\u2019 in Mauritian cuisine, is one of the best ways to eat eggplant. Sliced eggplant, salted then blanched, mixed with warming spices\u2014like turmeric and fenugreek\u2014and stored under oil. This eggplant pickle recipe is inspired from the Mauritian style pickle with my own take on the method and spices. <\/p>\n\n\n\n

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One of my favourite ways of eating aubergine or eggplant is pickled. I often buy the Italian style pickled eggplant in jars; they are great served as condiments with any meals or to add flavour to sandwiches and wraps. <\/p>\n\n\n\n

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It never really crossed my mind to make my own eggplant pickle at home until I received a heaps load of eggplant from my recent online grocery order. Somehow, they always manage to mix up the quantity from what\u2019s indicated online\u2014mistaking one unit for one kilo, and so on. So, I ended up with a big bunch of Chinese eggplants. I already had a couple more left in the fridge as well. So, this was way more than I could cook up meals with, not that I\u2019m not fond of eggplants\u2014this blog serves proof with the number of eggplant recipes<\/a> that I\u2019ve shared so far.<\/p>\n\n\n\n

Vegetable Moussaka<\/a>

Roasted Eggplant Steaks & Veggie Mince Sauce<\/a>

Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Courgette (Zucchini)<\/a>

Smoky Tempeh Crustless Quiche with Eggplant \u2018Crust\u2019<\/a>

Eggplant Fritters | Gluten-free + Vegan<\/a>

My Best Veggie Burger (does not fall apart) with Brown Chickpeas & Eggplant<\/a>

Mauritian Dal (Yellow Split Pea Soup) with Eggplant | Dholl et Bringelle<\/a>

and many more…<\/a><\/p>\n\n\n\n

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Spiced Eggplant Pickle Recipe<\/strong><\/h2>\n\n\n\n

Mauritian-inspired Pickled Eggplant<\/strong><\/em><\/p>\n\n\n\n

The recipe is really quite easy but does recipe some time ahead for soaking and at least 24 hours pickling time for best flavour before consuming. <\/p>\n\n\n\n

What variety of eggplant to use?<\/strong><\/h4>\n\n\n\n

I\u2019ve used the Chinese eggplant, they are more tender. The globe variety, which is more commonly available in grocery stores in Canada, is a good choice too for this recipe. <\/p>\n\n\n\n

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To peel or not to peel eggplant?<\/strong> <\/h4>\n\n\n\n

Many recipes instruct for the eggplant to be peeled, but I personally find this unnecessary as eggplant skin is usually very tender. If you do prefer, you may peel the eggplant though. <\/p>\n\n\n\n

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How to make Spiced Pickled Eggplant<\/h2>\n\n\n\n

The eggplant is first sliced into julienne strips of about \u00bd-cm (\u00bc-inch) thick.<\/p>\n\n\n\n

After cutting, the eggplant is placed in a large bowl and then sprinkled with sea salt. A gentle massage helps to distribute the salt evenly. The eggplant is then left to soak for 2-8 hours.<\/p>\n\n\n\n

Once soaked, the excess liquid is squeezed out. This is more easily done by placing the eggplant in a cheesecloth or tea towel, then wring and squeeze to remove all excess liquid.<\/p>\n\n\n\n

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Then the eggplant is blanched in a water and vinegar solution for 7-10 minutes, or until tender. Take extra care not to let the eggplant go mushy. The Chinese eggplant variety is more tender, so they might require less time. Taste one for doneness; it should still have a little bite to it.<\/p>\n\n\n\n

Drain the eggplant and again squeeze out the excess liquid, then set aside while you prepare the spices.<\/p>\n\n\n\n

Fresh minced ginger root, fenugreek, turmeric and black pepper are lightly roasted in about 2 tablespoons of oil for 2-3 minutes, on gentle heat, taking care not to let the turmeric burn, otherwise it will taste bitter.<\/p>\n\n\n\n

A little coconut sugar can be added to bring in a hint of sweetness.<\/p>\n\n\n\n

The roasted spices are then added to the eggplant and mixed well. <\/p>\n\n\n\n

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Spoon the eggplant into sterilised jars leaving about 1 cm or \u00bd inch of space at the top. Then, top with olive oil to completely submerge the eggplant.<\/p>\n\n\n\n

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Leave to marinate for at least 24 hours before consuming. I keep this pickled eggplant refrigerated as I do not do any canning process to make it shelf stable. Always use a clean utensil to serve and it should last for a couple months or more.<\/p>\n\n\n\n

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And while you’re on Pinterest, come follow and pin along with us<\/a>.<\/p>\n\n\n\n