Spiced Pickled Eggplant with Green Beans and Feta

  • 06 Feb - 12 Feb, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 2 tablespoons mustard seeds

· 100 ml sunflower oil

· 25 garlic cloves

· 150 g ginger

· 9 red chillies

· 30 g ground coriander

· 2 tablespoons ground turmeric

· 2 tablespoons ground cumin

· 150 g brown sugar

· 300 ml vinegar

· 1 kg eggplants

· 500 g green beans

· 3 green shallots

· ½ bunch mint

· ½ bunch coriander

· Crumbled feta

Method

To make the spiced pickle, using a mortar and pestle, pound mustard seeds until coarsely ground, then set aside. Heat the oil in a saucepan over medium heat. Add garlic and ginger, and cook for two minutes or until fragrant. Add chilli, reduce heat to low and cook, for 10 minutes to develop flavour. Add mustard seeds, coriander, turmeric and cumin, and cook, stirring, until fragrant. Add sugar and cook until dissolved. Add vinegar; bring to a gentle simmer and cook, stirring occasionally, until reduced slightly. Season and set aside to cool. Meanwhile, half-fill a deep-fryer with oil and heat to 180°C. In batches, deep-fry the eggplant, turning halfway, until golden and crisp. Remove and drain on paper towel. Blanch beans in a saucepan of boiling water until tender, then drain and refresh in iced water. Drain and pat dry with paper towel. Meanwhile, place shallot in a bowl of iced water for five minutes. Drain. Add the spice paste to a bowl and gently fold in eggplant and beans. Transfer to a serving platter and scatter with mint, coriander, shallot and feta.

RELATED POST

COMMENTS