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Kay’s Eggplant, Oil, Tomato Pickle Recipe

20.02.08 009

We can speak from vast experience that this is AMAZING!!! She makes it then just add’s it to her fresh baked beans and BAM! Amazingness! It’s also perfect with scrambled eggs for a quick and easy lunch!

Eggplant pepper tomato oil pickle

2kgs eggplants, any kind
1kg onions, any kind
1 kg peppers (any kind, if they are hot the sauce will be hot)
2 kgs fresh tomatoes
2 bulbs of fresh garlic
unrefined seasalt to taste
1 tablespoon ground cumin
1 Tbsp black mustard seeds
1 Tbsp turmeric powder
1/2 litre olive oil

Char eggplants, peppers, onions on the BBQ (ours is a rocket stove BBQ)until soft. Remove and when cool peel off charred skins. Chop into chunks, then ¼ tomatoes, removing hard cores. Finely chop garlic.

Add oil to wok, the garlic and soften, then add cumin, and mustard seeds, cook 2 minutes then then add all ingredients except tumeric, and gently simmer until all the runny liquid is gone and it is a thick consistency.. add turmeric stir while gently cooking 5 more minutes. .

Pour into small hot jars with hot lids ready and seal.

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