Eggplant Pickles


  • 800 gram thai eggplants, trimmed, quartered
  • 2 tablespoon kosher salt
  • 2 tablespoon vegetable oil
  • 4 clove garlic, crushed
  • 2 x 10cm sticks fresh lemon grass, trimmed, sliced finely
  • 2 fresh long red chillies, sliced thinly
  • 4 fresh kaffir lime leaves
  • 1 1/2 cup (330g) firmly packed light brown sugar
  • 1 1/2 cup (375ml) white vinegar
  • 1 tablespoon japanese soy sauce



Combine eggplant and salt in large bowl; stand 1 hour. Rinse eggplant well under cold water; drain.


Heat oil in large saucepan; cook garlic, lemon grass and chilli, stirring, about 2 minutes or until fragrant. Add eggplant and remaining ingredients; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until eggplant is tender.


Transfer eggplant to large heatproof bowl. Simmer cooking liquid, uncovered, about 10 minutes or until thickened slightly and syrupy.


Pack eggplant into hot sterilised jars; pour in enough hot syrup mixture to cover eggplant, seal immediately. Label and date jars when cold.