Uploaded July 2021 | Updated September 2026, 1 week ago
These Pickled Aubergines/Eggplants are the perfect condiment to eat with anything. They have a garlicky vinegar flavour, that can brighten and flavour even the most boring dishes. I love them in all sorts of sandwiches, especially with some falafel.
___
Sources:
Compound Chem - The Chemistry of Aubergine
compoundchem.com/2018/08/22/aubergine
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
__
0:00 Intro
0:21 Preparing the Aubergines
2:15 Making the pickling liquid
2:40 Cooking the Aubergines
3:53 Assembling the Pickle
5:10 Taste Test & Review
__
Ingredients:
1.5 Kg (4 large) Aubergines/Eggplants
100g (2-3) Green Chillies
120ml (1/2 Cup) White vinegar (can use malt or another vinegar instead)
2-3 Tbsp Salt
1/4 Tsp Ground Cumin
8 Cloves of Garlic
1/2-1 litre of Oil for Frying
Directions:
1- Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8") thick
2- Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
3- Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine indivdually
4- Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper thin, you only want to squeeze water out until they feel dry on the surface)
5- Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
6- Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
7- Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
8- Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
9- Once golden on both sides, remove from the oil, and allow to drain for a few seconds before mixing with the pickling liquid.
10- Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
11- Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge
This needs AT LEAST 6 hours for the flavours to develop, but 24 hours is when they will taste their best. Eat within a few days if in a container, and within a couple of weeks if jarred
These Pickled Aubergines/Eggplants are the perfect condiment to eat with anything. They have a garlicky vinegar flavour, that can brighten and flavour even the most boring dishes. I love them in all sorts of sandwiches, especially with some falafel.
___
Sources:
Compound Chem - The Chemistry of Aubergine
compoundchem.com/2018/08/22/aubergine
___
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Microplane grater: geni.us/qzqTzve
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
__
0:00 Intro
0:21 Preparing the Aubergines
2:15 Making the pickling liquid
2:40 Cooking the Aubergines
3:53 Assembling the Pickle
5:10 Taste Test & Review
__
Ingredients:
1.5 Kg (4 large) Aubergines/Eggplants
100g (2-3) Green Chillies
120ml (1/2 Cup) White vinegar (can use malt or another vinegar instead)
2-3 Tbsp Salt
1/4 Tsp Ground Cumin
8 Cloves of Garlic
1/2-1 litre of Oil for Frying
Directions:
1- Wash and dry, or peel your aubergines, then slice them into slices about 1.5cm (5/8") thick
2- Place the aubergine slices in a bowl and salt heavily. Mix thoroughly to combine
3- Let this sit for 40-60 minutes, then wash the salt off of each slice of aubergine indivdually
4- Place the aubergine in a colander, and then stack and squeeze the pieces of aubergine to drain them from excess water (do not squeeze excessively until they turn paper thin, you only want to squeeze water out until they feel dry on the surface)
5- Mince the garlic, and combine with the vinegar and cumin in a heatproof container/bowl
6- Heat enough oil to deep fry the aubergines in a pan, and allow to heat up until a drop of water bubbles and evaporates
7- Fill the pan with aubergine slices, but do not overfill and don't allow them to overlap. Fry on high heat for 4-5 minutes until golden on the underside. Don't forget to also fry a chilli
8- Flip your aubergines over when gold, and cook for 3-4 mins more (timings may vary, trust your gut with this)
9- Once golden on both sides, remove from the oil, and allow to drain for a few seconds before mixing with the pickling liquid.
10- Repeat steps 7-9 until you have fried all the aubergine and at least one chilli
11- Slice a raw green chilli into thin strips, then mix it with the aubergines and let the aubergines pickle. Seal with a lid and store in the fridge
This needs AT LEAST 6 hours for the flavours to develop, but 24 hours is when they will taste their best. Eat within a few days if in a container, and within a couple of weeks if jarred
