Hot eggplant pickle
Hot eggplant pickle is a spicy and tangy condiment that features eggplant, shallots, and chili peppers, cooked together with vinegar for a bold flavor. This versatile side can enliven any dish with its zesty kick.
Cook time 5 min
Prep time 15 min
Ingredients:
1 eggplant4 shallots
2 garlic cloves
2 red hot chili peppers
1 tsp chili powder
2 tbsp vinegar
1 tsp sugar
1 dash salt
{'text': 'Hot eggplant pickle is a spicy and tangy condiment that combines the earthy flavors of eggplant with the heat of chili peppers and the zing of vinegar. This versatile pickle can add a punch to any meal, making it perfect for those who love bold and zesty flavors.'}
Instructions:
- Wash the eggplant thoroughly and pat dry.
- Cut the eggplant into small, bite-sized pieces and set aside.
- Peel the shallots and slice them thinly.
- Peel the garlic cloves and finely mince them.
- Wash the red hot chili peppers, remove the stems, and chop them finely. You can adjust the quantity of chili peppers based on your heat preference.
- Heat a large, non-stick skillet over medium heat.
- Add a bit of oil to the skillet (vegetable or olive oil will work well).
- Once the oil is hot, add the eggplant pieces to the skillet.
- Cook the eggplant on medium heat until it becomes tender and starts to brown, stirring occasionally to ensure even cooking. This should take about 10-15 minutes.
- Once the eggplant is tender and slightly browned, add the sliced shallots, minced garlic, and chopped red chili peppers to the skillet.
- Stir well to combine, and continue to cook for an additional 5-7 minutes until the shallots are translucent and the garlic is fragrant.
- Sprinkle the chili powder over the eggplant mixture.
- Add the vinegar, sugar, and a dash of salt, stirring well to ensure all ingredients are evenly distributed.
- Cook for another 2-3 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and let the mixture cool down a bit.
- Transfer the hot eggplant pickle to a clean, sterilized glass jar with a tight-fitting lid.
- Allow it to cool completely before sealing the jar.
- Your hot eggplant pickle is now ready to be enjoyed!
- Serve it as a side dish with your favorite meals, or use it as a spicy condiment to add a burst of flavor.
- Store the jar of hot eggplant pickle in the refrigerator.
- It should keep well for up to 2 weeks.
{'text': 'Making hot eggplant pickle at home is straightforward and rewarding. The result is a vibrant, flavorful pickle that can be stored and enjoyed with a variety of dishes. Its tantalizing taste will surely impress anyone who loves a good spicy kick in their meals.'}
Hot eggplant pickle FAQ:
Cook the eggplant on medium heat for about 10-15 minutes until it becomes tender and starts to brown, stirring occasionally for even cooking.
Transfer the hot eggplant pickle to a clean, sterilized glass jar, and store it in the refrigerator. It will keep well for up to 2 weeks.
Yes, you can adjust the spiciness by modifying the amount of red hot chili peppers used. For less heat, use fewer peppers or remove the seeds.
You can use any mild vinegar, such as white vinegar or apple cider vinegar. Avoid strong flavored vinegars as they may overpower the other ingredients.
While this recipe specifically uses eggplant, you can experiment with similar vegetables like zucchini or bell peppers, but cooking times may vary.
Tips:
- Choose a firm and fresh eggplant for the best texture and flavor in your pickle.
- Adjust the amount of chili powder and red hot chili peppers according to your spice tolerance.
- Ensure all vegetables are chopped uniformly to ensure even cooking.
- Store the pickle in a sterilized jar for longer shelf life, and refrigerate after opening.
- Allow the pickle to sit for a couple of days before consumption to let the flavors meld and intensify.
Nutrition per serving
6 ServingsCalories 44kcal
Protein 1.44g
Carbohydrates 10g
Fiber 3.40g
Sugar 6g
Fat 0.34g
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