Quick pickled baby aubergines stuffed with chilli
Middle Eats · ♥ 8.8K likes · 250.4K views · 8 min video
Read about eggplants in the BrightCulinary Book
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Ingredients
Method
Techniques
Peel the green stems off the baby aubergines; they should come away in one piece.
- salt
- 1 whole beetroot
Bring a pot of water to a boil, add salt and a sliced beetroot, and let the water take on colour.
- 600 g baby aubergines
- 2 whole spicy red chillies
- 2 whole spicy green chillies
- 1 whole sweet red pepper
- 1 whole bitter green pepper
Add the aubergines and boil 15 to 20 minutes, weighted under a heatproof bowl or plate so they stay submerged and do not discolour.
- 8 cloves garlic
- 1 tsp salt
- 2 tsp paprika
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp coriander
- ¼ cup white vinegar
- 2 tbsp lemon juice
- fresh coriander
Blend the chillies, peppers, garlic, salt, paprika, black pepper, cumin, coriander, vinegar, lemon juice and fresh coriander to a chunky sauce.
- 1 tbsp chilli mixture
Make the pickling liquid from some of the aubergine cooking water with a heaped tablespoon of the chilli, two tablespoons of lemon juice and a quarter cup of white vinegar.
- 2 tbsp lemon juice
- ¼ cup white vinegar
Cut an opening into the middle of each cooked aubergine without tearing it top to bottom, and stuff it full of the chilli.
- 2 tbsp vegetable oil
Pack into a container, pour in the pickling liquid to just barely cover, then pour over two tablespoons of vegetable oil.
Eat straight away or keep in the fridge, where they last a couple of weeks and improve daily.