Sri Lankan Eggplant Pickle

Vg/GF

This is a lovely accompaniment to any curry - or even spread on a toasted cheese sandwich. Best made the day before to let all the flavours intensify. This is quite spicy with 2 green chillies, so use one, or remove seeds if you prefer it milder.

Ingredients:

2 eggplants (about 800g)

3 cloves garlic

2cm knob of ginger, grated

1 large red onion, finely chopped

10 curry leaves

stick cinnamon

2 green chillies, finely chopped

2 tsps each coriander and cumin powder

1 tbsp tamarind paste

1 tbsp seeded mustard

1 tsp fennel seeds

2 tsp turmeric powder

olive oil

salt

1 tsp sugar

2 tbsp apple cider vinegar

1 cup water

1. Preheat oven to 180 degrees C.

2. Chop eggplant into 2 cm cubes and place in large roasting tray. Sprinkle over 1 grated clove of garlic, salt and generous olive oil. Roast for about 30 minutes till eggplant softened and browned.

3. Meanwhile heat some olive oil in a large saucepan and gently fry onion till soft. Add 2 cloves grated garlic, ginger, curry leaves and chillies and cook for a further 5 minutes.

4. Add the spices, tamarind, vinegar, mustard, sugar and water and stir well.

5. Add eggplant and cook over a low heat for about 20 minutes. Add more water if it is getting too dry (but it is meant to be the consistency of a chutney, so not too runny).

6. Best eaten the day after to allow all the flavours to infuse. It will keep in an airtight container in the fridge for 2 weeks or can be frozen.