Easy Pickled Brinjal/Eggplant Recipe

Pickled brinjal (or eggplant), also known as brinjal vinaigrette, is a dish you can make ahead and store in the fridge (HOMEMADE EASY MANGO CHUTNEY). Just be sure to use a clean, dry spoon each time you scoop some out. Enjoy it as a side, an accompaniment, or even layered in a burger (NO-COOK CHICKEN SALAD).

This easy, no-fuss pickle works with brinjal, eggplant, or aubergine. At Nava’s Zen, we use homegrown bird’s eye chilies and bay leaves (BAY LEAVES: HEALTH BENEFITS & COOKING USES) - because why grow your own food if not to cook with it? But no worries if you don’t have fresh bay leaves - dried ones work just fine.

Check out the attached video (also on our YouTube channel) for a quick guide. Now, let’s get to the recipe

Ingredients

2 eggplants – halved and sliced

Turmeric powder – a pinch

Salt – as needed

 

Other Ingredients

½ tbsp ginger paste

½ tbsp garlic paste

4 shallots – diced

Bird’s eye chilies (or red/green chilies, broken into pieces)

Apple cider vinegar (or any vinegar) – to taste

Palm sugar (or any sugar) – to taste

½ cup water

1 large fresh bay leaf (or dried bay leaf)

Salt – to taste

Oil as needed

 

Method

Heat oil and lightly fry brinjal on both sides.

Remove and set aside.

Reduce oil to 2 tbsp and sauté ginger paste, garlic paste, shallots, and chilies.

Add vinegar, palm sugar, and water.

Stir well.

Season with salt and add the bay leaf.

Taste and adjust for balance.

Add fried brinjal and gently stir to coat.

Let it sit for the vinaigrette to soak in.

Once cooled, store in the fridge.