Eggplant Salad for Winter
Preserves • Indian
Description
Eggplant is an amazing ingredient that is often underrated in home canning. In Russia, it is most commonly made into caviar, transforming the wonderful flesh, which has a meaty quality, into an unrecognizable brown mush. We decided to take a cue from British cooking and looked at how a popular chef marinates English pickles using large chunks of vegetables with an incredible amount of spices. This method suits eggplant particularly well: the chunks readily absorb the flavors of curry, cumin, and mustard, and after being marinated in a jar, they require nothing more than a slice of good rye bread. Italian ciabatta would also work nicely—especially if you drizzle the slices with olive oil and toast them until crispy.
Ingredients
- Onion 2 heads
- Vegetable Oil 5 teaspoons
- Mustard Greens 1 tablespoon
- Eggplants 0 lbs
- Curry 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Malt Vinegar 5 fl oz
- Raw cane sugar 5 oz
- Passata Tomato Sauce 7 teaspoons
Step-by-Step Guide
Step 1
Chop the onion into small cubes and sauté in vegetable oil until translucent.
Step 2
Add the mustard seeds and sauté for another minute.
Step 3
Slice the eggplants into half-moons, add them to the onions, and sauté for 10 minutes until softened.
Step 4
Add the spices, vinegar, sugar, and tomato puree. Cook over medium heat for another 10 minutes.
Step 5
Distribute the mixture into sterilized jars and seal with sterilized lids.
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