It’s harvesting time! This time it’s the eggplants that produce daily, so we’ve found a nice little recipe we would like to share.
1 kg egglant
3,5 dl olive oil
1,5 dcl honey
3 teaspoons mustard seeds
3 teaspoons roman cumin
3 teaspoons fennel seeds
4 garlic cloves
4 red chillies
4 cm ginger
4 laurel leaves
2 recycled glass jars with lids
Wash the jars well and dry them. Wash and dry the eggplants and cut into cubes.
In deep pan heat 2 dcl of olive oil. When the oil is hot, add cut egglants and fry for 10 minutes till they turn golden. When finished, put fried eggplants into a bowl, leaving leftover oil in the pan for later use.
Peel the ginger and garlic and chop finely. Cut chillies in halves, take the seeds out and wash under cold water. Chop finely.
Add chopped ginger, garlic and chillies, cloves, mustard seeds, roman cumin, fennel seeds and laurel leaves into the pan with leftover oil. While stirring, fry for 2-3 minutes. When finished, add 4 teaspoons of salt and add the mixture to the eggplants. Mix well.
Put remaining olive oil in a saucepan and heat just until lukewarm. Stir in honey and mix.
Divide eggplants with spices into jars and pour over the honey oil till the eggplants are covered. Close the jars, leave them to cool down and store/marinate for at least 3 weeks before serving. If you store the jars in a cool drk place, the eggplants will last for up to 3 months. Don’t forget to label them!
Yummy as always, especially with pasta or baked potatoes 😉