EGGPLANT KASUNDI RECIPE

Eggplants are in season and they are one of my fav vegetables. Try this delish eggplant kasundi recipe which is great served with curries, rice dishes or my personal fav n top of some fresh sourdough with poached eggs!

• 2 large eggplant or 8 finger eggplants (brinjals)

• 5 tomatoes

• 2 medium onions

• 1 clove of garlic (diced)

• 1 knob of fresh ginger (grated)

• 1/2 cup raw sugar

• 250 mls apple cider vinegar

• 2 tsp salt

• 2 tbsp balsamic vinegar

• 1 tbsp mustard seeds

• 1 tbsp cumin

• 1 tbsp coriander

• 4 tbsp grapeseed oil

• 1 tbsp ground kashmiri chilli (optional if you like a bit of a kick)

In a large pot add the ginger, garlic, diced onion and oil until soft and fragrant. Add your spices and continue to stir until it smells amazing (around another 5-8 minutes, make sure to stir consistently so spices do not burn). Dice eggplants and fresh tomatoes then add to the pot.

Continue stirring intermittently, pop the lid on and let the mixture cook down a little further, (you want the eggplant to be soft and cooked through). Add the apple cider vinegar, balsamic vinegar, sugar and salt, continue cooking (stirring occasionally) over a low heat for approximately 45 minutes or until mixture thickens and comes together.

Now let it cool and place into some glass sterilised gars. Store in the refrigerator or a cool spot. This only improves with age!