Makes 2 cups
¼ cup olive oil
1 large eggplant - approximately 700-800g, diced
1 small onion, peeled and diced
3 cloves garlic, peeled and finely chopped
1 Tbs fresh ginger, peeled and finely chopped
2 tsp ground turmeric
2 red chillies, remove seeds if you prefer less heat, finely chopped
1 cup brown sugar
¼ cup
<i>Amanda Laird:</i> Eggplant pickle
Eggplant pickle. Photo / Babiche Martens
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