Eggplant Kasundi September 17 2020



This is our all-time favourite relish at the Cornersmith Picklery. We serve this with poached eggs, curries, rice dishes, grilled vegetables and meats. Make it - we promise you won’t be disappointed!


 

Preheat the oven to 200°C (400°F/Gas mark 6).

Prick 1 kg (2 lb 3 oz) eggplants (aubergines) all over with a fork, then rub them with vegetable oil. Place on a baking tray, then roast in the oven for 20 minutes or until the eggplants are tender.

While they are roasting, thinly slice 2 large brown onions. Heat 1/3 cup (80 ml) vegetable oil in a frying pan over medium heat and sauté the onion until soft and sweet, then add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon chilli flakes, 2 teaspoons sea salt, 3 minced garlic cloves and 50 g (13/4 oz) grated ginger. Sauté until fragrant.

Roughly chop the roasted eggplants, skins on, and add them to the pan with 1 1/2 cups (375 ml) red or white wine vinegar and 1/2 cup (110 g) caster (superfine) sugar. Simmer for 15-20 minutes, until thick and glossy.

Bottle into clean jars while hot. Store in the fridge for up to 3 months or follow the sterilising and heat-processing instructions to extend the shelf life to 2 years.