* Exported from MasterCook * Indian Eggplant PicklesRecipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, AustrailiaServing Size : 8 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 dried red chilies hot water 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 1 teaspoon ground turmeric 1 tablespoon brown mustard seeds 1 pound small eggplants -- washed (thin and long ie Japanese eggplant) 3/4 cup oil 5 1/2 tablespoons shaved palm sugar 2 teaspoons sea salt 1/3 cup malt vinegar -- plus 1 tablespoon 1 teaspoon
garam masalaSoak the dried chilies in hot water to cover until soft, about 30 minutes. drain, but reserve the water. Process the chiles, garlic, ginger, turmeric and mustard seeds to a paste with a little chili water in a blender.Slice the eggplants into thick rounds. Heat the oil in a skillet, add the spice paste and stir for a few minutes to release the flavors. Add the eggplant and cook until soft, stirring occasionally. Add the palm sugar, salt and vinegar and simmer over low heat until thick. Remove from the heat and stir in the garam masala. Cool. Spoon into jars, cover with a film of oil and seal. Keeps for 2 months.Makes 2 cupsCuisine: "Indian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012"Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 21g Fat (78.6% calories
from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5458 0
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