You have likely eaten eggplant dishes many times, but have you ever tasted eggplant pickle? Eggplant pickle is not easily available in the market, and making it at home is considered somewhat challenging. This is due to the high water content in eggplants, which can cause the pickle to spoil quickly. However, if prepared correctly, delicious eggplant pickle can be made at home.

It takes a bit longer to prepare compared to other pickles. First, the moisture must be extracted from the eggplant, and then it needs to be sun-dried for a few hours. While it requires more effort, the resulting flavor is unique. It is best to make it in small batches and consume it within 15 to 20 days.

Food expert Nisha Saini suggests that eggplant pickle should always be made in small quantities. Either round or long eggplants can be used for this purpose.

Start by washing the eggplants thoroughly and cutting them into small pieces. Then, mix in salt and turmeric and let them sit for 5 to 6 hours. This allows the excess water to drain out, which is crucial for preventing the pickle from spoiling.

After the water has drained, dry the eggplant pieces thoroughly in the sun. Spices such as red chili, turmeric, fennel seeds, fenugreek seeds, coriander, and yellow mustard seeds are used for the pickle.

Heat mustard oil in a pan. Add mustard seeds, followed by small pieces of green chili, garlic, and ginger, and sauté for about two minutes. Next, add the sun-dried eggplant pieces and stir-fry for about a minute.

Now, turn off the heat, add the prepared spices, and mix everything well. Add salt to taste and allow the pickle to cool down. Once cooled, store it in a clean, dry glass jar. The prepared eggplant pickle is ready to be eaten immediately.

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